Cozumel Lamb Kabobs

Energy: 264 kcal
Ingredients:

• 1 fennel bulb;


• 1 cup tomato vegetable juice;


• 1 cup orange juice;


• 1/4 cup finely chopped onion;


• 1/4 cup chopped cilantro or parsley;


• 2 tablespoons fennel seed;


• 1 teaspoon salt;


• 1/2 teaspoon pepper;


• 2 pounds American Lamb boneless leg - cut into 1-inch cubes;


• 1 cup small boiled onions;


• 2 oranges -- cut into chunks (with skin);


• 12 inch bamboo skewers -- soaked in water.

Instructions:
Remove green stems from fennel bulb. Peel off 6 outer layers. Cut into 1-inch squares; reserve. Finely chop remaining fennel. In large non-metal bowl, stir together chopped fennel, juices, onion, cilantro or parsley, fennel seed, salt and pepper. Add lamb cubes, fennel cubes and onions; cover and refrigerate overnight, turning occasionally.
Use a 12-inch bamboo skewer to make kabobs by alternating lamb cubes, orange chunks, fennel squares and onions. Repeat, making all skewers. Broil 4 to 6 inches from source of heat for about 10 to 14 minutes, turning once.