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Serves 4-6
Free of: Gluten and top allergens; soy is optional.

Ingredients

• 4 cups (1 kg) lamb shoulder, diced
• 12 crimini (brown button) mushrooms
• 12 red pearl onions, peeled

Marinade

• 2 tsp (10 mL) ground cumin
• 2 tsp (10 mL) fresh rosemary, chopped
• 1 tbsp (15 mL) fresh thyme, chopped
• 2 tsp (10 mL) paprika
• 3 tbsp (45 mL) soy sauce or wheat-free Tamari [optional]
• 1/4 cup (60 mL) olive oil
• Pinch salt
• Pinch pepper
• 6-8 large metal skewers

Method

1. In a large bowl, combine marinade ingredients and mix thoroughly. Add lamb, mushrooms and onions to marinade. Coat well and set aside for one hour.
2. Pre-heat barbecue, grill or broiler to medium-high.
3. Thread lamb, mushrooms and onions onto skewers in an alternating pattern.
4. Cook kebabs, turning frequently until done, approximately 6-8 minutes. Serve with saffron rice.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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