Paleo Recipes for Modern Day Cavemen

Lamb and Vegetable Kabobs

I haven’t posted in awhile. I’ll get better – it’s been hard when the Summer has been so consuming in a good way. Who doesn’t want to be outside with the sunshine and playing all of the time? One thing that I love doing in the summer time is grilling. Nothing beats natural meats and veggies with some good ol’ sunshine.  Ok fine, maybe some Rock and Roll playing in the background. (Warning to CG fans: I might be in my John Bonham phase right now…) 

Makes 5-6 servings
1 1/2 pounds of lamb cubes
1/2 cup of olive oil
1/4 cup of lemon juice
1 teaspoon of salt
1/2 teaspoon of onion powder
1/2 teaspoon of thyme
1/2 teaspoon of paprika
1 tablespoon minced garlic
1/4 cup fresh parsley
2 large red peppers, cut into 1/2 inch squares
2 medium onions, peeled and quartered

Combine olive oil, lemon juice, salt, onion powder, thyme, paprika and garlic in a baking dish. Add the lamb cubes, cover and refrigerate overnight.

If you’re using wooden skewers – soak them in water for at least 30 minutes. This will prevent them from burning on the grill.  Drain your marinade from the lamb and start building your kabobs. Try peppers, onions, mushrooms, eggplant – whatever you want!  We chose onions and red peppers for this grilling session.

Once your grill is ready, place skewers on grill (or you can do in grill pan). I like my lamb medium rare so this would be just 4-5 minutes on high heat (about 125 degrees for medium rare, 130 degrees for medium, etc).  Once the lamb is cooked to the level you desire, sprinkle the fresh chopped parsley on top.

That’s it! Serve and Enjoy!

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