cozumel lamb kabobs
cozumel lamb kabobs
cozumel lamb kabobs

Cozumel Lamb Kebabs


February 8, 2016

These savory kebabs get a kick from tomato juice, fresh orange, and fennel. They make a delicious dish any time of year, broiling in the oven in under 15 minutes.

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 8 servings


1 fennel bulb

1 cup tomato vegetable juice

1 cup orange juice

1/4 cup finely chopped onion

1/4 cup chopped fresh cilantro or parsley

2 tbsp fennel seed

1 tsp kosher salt

1/2 tsp pepper

2 lbs boneless leg American Lamb, cut in 1-inch cubes

1 cup small boiled onions

2 oranges, cut into chunks (with skin)

12-inch bamboo skewers, soaked in water, for cooking


1Remove the green stems from fennel bulb and peel off six outer layers. Cut the remaining fennel into 1-inch squares and reserve. Finely chop remaining fennel.

2 In a large non-reactive bowl, stir together the finely chopped fennel, tomato juice, orange juice, chopped onion, cilantro or parsley, fennel seed, salt, and pepper. Add the lamb cubes and onions and mix. Cover and refrigerate overnight, turning the lamb meat occasionally. The next day, discard the marinade.

3For the kebabs: make each skewer by alternating the lamb cubes, orange chunks, reserved fennel squares, and boiled onions. Repeat with remaining lamb.

4Heat a broiler to high. Broil the skewers 4 to 6 inches from the source of heat for about 10 to 14 minutes, turning once. Serve immediately.

*Marinate time: 12 hours
*Cook time: 10 to 15 minutes

Recipe and image provided by the American Lamb Board


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