Spiced Lamb Kabobs & Orange, Onion & Arugula Salad

Ingredients

• 5 oz arugula 
• 0.3 cup balsamic vinaigrette dressing kraft
• 0.5 cup original barbecue sauce kraft
• 2 tsp ground allspice 
• 1 lb leg of lamb boneless cut into 8 pieces
• 5  navel oranges divided
• 1 small onion red cut into 6 wedges

Equipment

• bowl
• grill
• skewers

Directions

1. Heat grill to medium-high heat.
2. Cut 2 oranges into 6 wedges each. Thread lamb and oranges alternately onto 4 skewers. Thread onions onto separate skewer. Squeeze juice from 1 of the remaining oranges into small bowl.
3. Add barbecue sauce and allspice; mix well. Reserve half the barbecue sauce mixture.
4. Grill skewers 15 min. or until lamb is done, turning and brushing with remaining barbecue sauce mixture for the last 5 min.
5. Remove onions from skewer; place in large bowl. Peel and section remaining oranges.
6. Add to onions with arugula and dressing; mix lightly.
7. Place on platter; top with kabobs.
8. Serve with reserved barbecue sauce mixture.