This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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.
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|
|8 ounces||lean lamb shoulder|
|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.
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|
|Total Carbohydrates 48g||16%|
|Dietary Fiber 5g||21%|
|Vitamin A 80%||Vitamin C 279%|
|Calcium 5%||Iron 25%|
|Vitamin K 84 mcg||Potassium 1201 mg|
|Magnesium 81 mg|