Balsamic Spiced Lamb Kebabs
A delicious Low Carb meal from the grill.
INGREDIENTS
1 lb. Boneless American lab (leg or shoulder)
3 tbsp. Balsamic or Red-Wine Vinegar
2 tbsp. Olive Oil
2 tbsp. Water
1 tsp. dried Rosemary (crushed)
2 clove Garlic (minced)
1/2 tsp. ground Cumin
1/2 tsp. Salt
1/4 tsp. ground Black Pepper
1/4 tsp. ground Red Pepper
1/4 tsp. ground Coriander
Your favorite Low Carb Vegetables
(Green/Red/Yellow Bell Peppers, Egg Plant,Mushrooms, Zucchini, etc.)
16 Green Onions (cut in 2 - 3 inch pieces)
3 tbsp. Balsamic or Red-Wine Vinegar
2 tbsp. Olive Oil
2 tbsp. Water
1 tsp. dried Rosemary (crushed)
2 clove Garlic (minced)
1/2 tsp. ground Cumin
1/2 tsp. Salt
1/4 tsp. ground Black Pepper
1/4 tsp. ground Red Pepper
1/4 tsp. ground Coriander
Your favorite Low Carb Vegetables
(Green/Red/Yellow Bell Peppers, Egg Plant,Mushrooms, Zucchini, etc.)
16 Green Onions (cut in 2 - 3 inch pieces)
DIRECTIONS
Marinage Lamb:
- Cut the Lamb into 1 1/4 inch cubes.
- In a bowl, combine Vinegar, Olive Oil, Water, Rosemary, Garlic, Cumin, Salt, Peppers, and Coriander.
- Add lamb cubes, toss to coat.
- Cover and marinate in refrigerator for 6 - 8 hours.
- Drain the meat cubes and reserve the marinade.
- Preheat broiler or charcoal grill.
- Cut the vegetables into 1 - 2 inch cubes.
- Cut the Green Onions into 2 - 3 inch pieces.
- Thread Lamb, vegetables, and Green Onions on FOUR 14-inch skewers.
- Brush with marinade and broil 4 inches from heat.
- Broil/Grill 5 to 7 minutes, turn and brush with more marinade.
- Broil/Grill 5 minutes more, or to desired doneness.
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Credits
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