Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean cubed boned leg of lamb
     1/4  cup           lemon juice
   1      tablespoon    ground cumin
   1 1/4  teaspoons     salt -- divided
   1      teaspoon      dried thyme
     3/4  teaspoon      pepper -- divided
   5      cloves        garlic -- minced and divided
                        nonstick cooking spray
   1      cup           chopped onion
   1      cup           diced red bell pepper
   1      cup           hot cooked orzo
                        --about 1/2 cup uncooked rice-shaped
                        -- pasta
  10      ounces        frozen chopped spinach -- thawed
                        --drained and squeezed dry

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.

Nutritional Information:

Calories 282 (20 % from fat); Protein 29.4 g; fat 6.2 g (sat 2 g); Carbohydrates 27.3 g; Fiber 4.3 g; Cholesterol 73 mg; Iron 5.4 mg; Sodium 421 mg; Calcium 111 mg.