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Allergy Safe Recipes

Zesty Orange Lamb Kebabs

web_Zesty Orange Lamb Kebabs 270x330Serves 4-6
Free of: All top allergens and gluten-free.

Ingredients

Lamb Marinade

  • 1 boneless leg of lamb (about 4 pounds), trimmed and cut into 11 ⁄ 2- to 2-inch cubes
  • 2 cups (475 mL) fresh orange juice
  • Zest of two oranges
  • 1⁄2 cup (125 mL) olive oil
  • 2 tbsp (30 mL) garlic, minced
  • 1 tbsp (15 mL) canned chipotle chilies, finely chopped [Look for sulphite-free brands.]
  • 1 tbsp (15 mL) ground cumin
  • 2 tbsp (30 mL) fresh oregano, chopped
  • 1 tsp (5 mL) fresh ground pepper
  • 1 tsp (5 mL) salt

For Skewers

  • 8-10 medium metal skewers
  • 1 red onion, cut into 1-inch chunks
  • 1 each, red and yellow pepper, sliced into 1-inch chunks
  • 12 button mushrooms

Method

  • Place lamb in a large bowl.
  • To make marinade, in a small bowl, whisk together all remaining ingredients. Add marinade to lamb. Refrigerate 4-6 hours or overnight.
  • Pre-heat barbecue to medium-high. Meanwhile, remove lamb from marinade, and thread onto skewers, alternating with onion, pepper and mushrooms.
  • Grill skewers for 8-10 minutes, turning frequently. Remove skewers and allow to rest for 5 minutes.

Recipe by Simon Clarke

First published in Allergic Living magazine,
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