Lavender Orange Marinated Chicken and Lamb Kebabs

4 cups fresh unsweetened orange juice
15 to 20 sprigs fresh lavender
4 cloves garlic, crushed
1/4 cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons finely grated orange rind
2 tablespoons minced fresh thyme
2 tablespoons minced fresh marjoram
2 (6-ounce) skinless, boneless chicken breast half
1 pound trimmed, boneless leg of lamb, cut into 1-inch cubes

Strip flowers from lavender into a medium saucepan. Add orange juice; bring to a boil. Reduce heat and simmer, uncovered, until syrup reduces to 1 cup. Let cool completely; strain to remove lavender.

Place 1/2 cup syrup, garlic, olive oil, honey, orange rind, thyme, and marjoram in a bowl; whisk to blend well.

Lightly pound chicken breast half to even thickness. Cut into cubes. Place chicken in a small bowl; pour half of marinade over chicken and toss to coat. Place lamb cubes in remaining marinade and toss to coat. Cover and refrigerate 3 to 4 hours.

Meanwhile, continue cooking remaining 1/2 cup syrup in saucepan until reduced by about half and is syrupy. Set aside.

Prepare grill. Thread chicken and lamb on separate skewers and grill chicken until cooked through, about 4 to 5 minutes, turning occasionally. Grill lamb to desired doneness, turning occasionally. Place on serving plates and drizzle with reduced syrup. Makes 4 servings.

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