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.
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
Dr. Gourmet Healthy Recipes : Main Course : Grilled Sage Lamb Kabob
