Serves 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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