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  • 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
  • 3 to 4 pounds boneless Shepherd’s Pride American Leg of Lamb, butterflied, cut into 1-1/4- inch cubes
  • 1 cup small boiled onions
  • 2 oranges, cut into chunks (with skin)
  • 16 12-inch bamboo skewers, soaked in water


  1. Remove green stems from fennel bulb. Peel off 6 outer layers. Cut into 1-inch squares; reserve. Finely chop remaining fennel.
  2. 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.
  3. Use a 12-inch bamboo skewer to make Kebabs by alternating lamb cubes, orange chunks, fennel squares and onions. Repeat, making all skewers.
  4. Place Kebabs on rack in broiler pan so surface of lamb is 3 to 4 inches from heat. Broil 10 to 14 minutes until desired doneness. For medium rare meat, cook to 145F; for medium, cook to 160F; for well-done cook to 170F.