Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"My kids always perceived the bathroom as a place where you wait it out until all the groceries are unloaded from the car."
-Erma Bombeck, Iconic housewife

The refrigerator light goes on...

More proof that red meat is okay. Buy the best quality New Zealand lamb and trim it well. Pair it with good aromatic herbs, such as sage or rosemary, and you cannot go wrong.

Skewers

These long, thin spikes used for grilling small pieces of food can be made of metal or wood. I have some larger stainless steel skewers that I use for recipes like the Lamb Kabobs. For smaller items I like to use 10 - 12 inch wooden skewers. These are widely available at most grocery stores and are inexpensive. If you use wood, soak them in water to keep them from burning.

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Grilled Sage Lamb Kabob



Servings = 2 | Serving size =1 kabob

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe can easily be multiplied by any amount. The marinade keeps well overnight and the leftover kabobs make great sandwiches.

2 Tbsp fresh sage
2 Tbsp fresh flat leaf parsley
2 Tbsp fresh chives
1 Tbsp fresh lemon juice
1 Tbsp pure maple syrup
2 Tbsp dry sherry
1 Tbsp extra virgin olive oil
1 Tbsp dark brown sugar
1/4 tsp salt
8 ounces lean lamb shoulder
2 cups water
4 medium red potatoes
1/2 medium white onion (peeled and halved)
1/2 red bell pepper
6 small shitake mushroom caps

Place the sage, parsley, chives, lemon juice, pure maple syrup, sherry, olive oil, brown sugar and salt in a blender and puree until smooth.

Cut the lamb into eight, one-ounce cubes. Combine the marinade and lamb in a zipper bag. Allow to marinate in the refrigerator at least four hours (overnight is best).

Place the water in a stock pot fitted with a steamer basket over high heat.

Cut the potatoes in half. Place the potatoes and the half onion in a steamer and steam for 15 minutes. Allow to cool.

Quarter the half onion and the pepper.

On a skewer place, alternate: mushroom cap, lamb cube, quartered onion, quartered pepper and potato. Keep the marinade in reserve.

Cook kabobs over a hot grill. Turn about every three minutes and baste with the remaining marinade as the kabobs cook.

Nutrition Facts

Serving size = 1 lamb kabob

Servings = 2

.

Amount Per Serving

Calories 430 Calories from Fat 122
  % Daily Value
Total Fat 14g 21%
    Saturated Fat 4g 18%
    Monounsaturated Fat 8g  
    Trans Fat 0g  
Cholesterol 69mg 25%
Sodium 401mg 17%
Total Carbohydrates 48g 16%
    Dietary Fiber 5g 21%
    Sugars 17g  
Protein 26g  
Vitamin A 80% Vitamin C 279%
Calcium 5% Iron 25%
Vitamin K 84 mcg Potassium 1201 mg
Magnesium 81 mg