Happy Saturday- the grill is fired up at our place 😍
This is another fun way to eat lamb which is a super healthy meat choice. It’s particularly high in CLA which is a fatty acid which supports metabolic function and the richest source of dietary carnitine which helps shuttle fatty acids into the cell so that the mitochondria can burn them for energy!
To learn more about lamb, check out this post 🐑
We love to eat Kabobs in the summer because they are such a quick and easy way to create yummy meals. We throw them on the grill with a variety of veggies like Smokey eggplant, curried cauliflower and rainbow veggies and serve them with dips we prepare ahead of time and keep in the fridge- dinner is never boring 😋
Right now we are loving this bell pepper dip, baba ganoush, guacamole and olive tapenade!
Other kabobs we have made include these chicken tandoori kabobs, shrimp kabobs and chicken Shish kabobs!
I get my lamb from a variety of vendors, I find that stew meat works well for kabobs since they are already a good size. This lamb is grassfed and from Northstar Bison, and you can save 10$ using my referral link 😇
For 3-4 kabobs you need:
1 lb of lamb meat (stew meat works well) 🐑
Salt, sweet paprika, sundried tomato and oregano to marinade 🧂
Extra virgin olive oil 🫒
Optimally lemon juice to serve 🍋
To make:
Marinade the lamb meat for a few hours before cooking- place the meat into a bowl with the olive oil, salt and optimally the spices and herbs. Place into the fridge.
When you’re ready to make the meat, preheat the grill and thread the meat onto skewers. Grill for about 3-4 minutes on each side or until you feel the meat is ready. This depends on how large your pieces are. You want to be careful not to over cook the meat.
When it’s ready, sprinkle with some more flaked salt and optionally drizzle with garlic infused olive oil or lemon juice 😍
Enjoy 😉