Preparation:
1. Combine lamb, juice, cumin, 1 teaspoon salt, thyme, 1/2 teaspoon pepper, and 3 garlic cloves in a zip-top plastic bag. Seal bag, and marinate in refrigerator 8 hours or overnight. Remove lamb from bag, reserving marinade. Thread lamb cubes onto 4 skewers; set aside.
2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add remaining 2 garlic cloves, onion, and bell pepper; saute 3 minutes. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, orzo, and spinach; saute over low heat 4 minutes. Remove from heat; set aside, and keep warm.
3. Prepare grill. Place skewers on rack; grill 8 minutes or until desired degree of doneness, turning and basting occasionally with reserved marinade. Serve with orzo mixture. |
