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Spring Lamb Kebabs

Posted By Allergic Living On 2011/03/31 @ 2:49 pm In DFCF,Eggs,Fish,GF Lunches,Grilling,Lunches,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Spring,Sulphites,Summer,Tree Nuts,Wheat | No Comments

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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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