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Tracie Fountain

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Recipe – Grass-Fed Lamb Kebab

September 11, 2011 by Tracie

Grass-Fed Lamb Kebabs – Serves 4

Ingredients:

1 1/2 pounds grass-fed lamb or beef kebab/stew meat (or shoulder cut into 1 to 1 1/2 inch cubes) – we recommend meat from Jordanal Farm.

2 cups cherry tomatoes

2 bell peppers, seeded and cut into half inch pieces

2 summer squash, cut into thin slices

1 red onion, peeled and cut into half inch pieces

2 T olive oil

Sea salt and pepper

wooden kebab skewers, soaked in water for 30 minutes prior to use or Fire wires

quick marinade:
1/2 c fresh lemon juice
2 T olive oil
2 garlic cloves, minced
Sea salt and pepper

Instructions:

  1. To make the marinade, whisk together the ingredients in a bowl.
  2. Add the lamb and allow to marinade for at least 30 minutes and up to four hours (in the refrigerator)
  3. Preheat the grill.
  4. Assemble the kebabs by spearing the lamb, tomatoes, peppers, squash, and red onion in an alternating pattern.
  5. Once all the kebabs have been assembled, season them with salt and pepper and brush them with the olive oil.
  6. Cook the kebabs over the grill, turning once. Remove from heat once the meat is cooked through and the vegetables are tender (about 3-5 minutes per side for medium to medium rare).

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