Recipe -- Cozumel Lamb Kabobs

Cozumel Lamb Kabobs


2 lbs. leg of American lamb, cut in 1-inch cubes
1 teaspoon salt
? teaspoon pepper
1 bulb fresh anise
1 cup tomato vegetable juice
1 cup fresh orange juice
? cup minced onion
? cup chopped cilantro
2 Tablespoons fennel seed
1 teaspoon salt
1 cup small boiled onions
2 oranges, cut into chunks (with skin)

1. Salt and pepper lamb cubes.
2. Remove green stems from anise bulb; peel off six outer layers and cut into 1-inch squares; reserve.
3. Finely chop remaining anise.
4. In large non-metal bowl, stir together chopped anise, juices, onion, cilantro, fennel seed and salt.
5. Add lamb cubes; cover and refrigerate overnight, turning occasionally.
6. Make kebabs by alternating on a 6-inch bamboo skewer lamb cube, orange chunk, anise square, onion and lamb cube.
7. Repeat until all lamb is threaded on skewers. Broil 4-6 inches from source of heat for about 10 minutes, turning once.
8. Baste with marinade, if desired.

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