Lamb Kabobs
Dr. B is a BBQ master and these amazing lamb kabobs are his invention. There is nothing quite like the flavors of grilled lamb, garlic and rosemary.
Ingredients
Ingredients:
- 2 pounds pastured lamb cut into 1-1.5 inch cubes
- 1 large red onion- cut into 1 inch cubes
- fresh spearmint or peppermint remove the leaves from the stems
For the Marinade:
- 2 stems rosemary
- 6 cloves garlic minced
- ½- ¾ cup olive oil
- juice of 1 lemon
Instructions
- Remove rosemary “leaves” from the stems and chop fine. Mince garlic cloves. In a small pan on the stovetop, add olive oil and quick saute to rosemary and garlic to release oils. Cook until just fragrant but do not brown the garlic. Take the pan off of the heat and then add the lemon juice.
- Salt and pepper the lamb cubes and then in a shallow dish, cover lamb cubes in the marinade and allow to sit for an hour or longer in the refrigerator. Be sure the meat is completely covered with the marinade. You may add a bit more olive oil if you need more liquid to cover the meat.
- When you are ready to cook, load the skewers with first onion, then mint, then meat and repeat to fill the entire skewer.
- Cook the skewers on the grill until the meat feels firm or use a meat thermometer to 130* (about 8-12 minutes with the lid closed), turning to evenly brown the meat. If you are cooking these kabobs on a sheet pan in the oven, broil them until browned- taking them out to turn them over once.
Notes
Serve with grilled zucchini, cucumber tzatziki, paleo flatbread and a side salad loaded with veggies.
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