KOZUL LAMB KABOBS
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
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.