Lamb Kebabs
Prep:
|
Cook:
2-3 servings
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Ingredients
1 TBSP sunflower oil
½ tsp red wine vinegar
6 garlic cloves, peeled and minced fine
3-4 fresh sage leaves, minced fine
½ tsp fresh thyme, minced fine
salt and black pepper to taste
1 pound lamb kebabs/cubes
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1 TBSP (15 ml) sunflower oil
½ tsp (2.5 ml) red wine vinegar
6 garlic cloves, peeled and minced fine
3-4 fresh sage leaves, minced fine
½ tsp (2.5 ml) fresh thyme, minced fine
salt and black pepper to taste
440 grams lamb kebabs/cubes
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Combine all the ingredients together (except the lamb) to make the marinade. You could do this in a small jar, or shallow bowl.
- Once it is ready, rub onto the lamb and allow to marinate for 1 hour, or more if desired.
- Heat up the grill, and cook the kebabs until done. We prefer not to do it on a skewer as it cooks faster.
- Turn to make sure it is cooked evenly.
- Serve immediately.
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Nutritional Info
Storage
Notes
These kebabs can be served along with grilled vegetables for a complete meal. They are an alternative to beef kebabs and have a different texture and consistency.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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