Sunday, October 3, 2010

lamb kabobs

this was my interpretation of a recipe i saw from diane at balanced bites. you could use ANY protein and vegetable combination here. the reason i chose the marinated lamb from TJ's was because it was already marinated saving me a step, not 100% paleo, but definitely 100% delicious :)

1.5-2 pounds of marinated lamb, cut into about 2 inch pieces
1 pint of grape tomatoes
1 large red onion, cut into 2 inch squares
2 bell peppers, cut into 2 inch squares
2 teaspoons of herbs de provence
olive oil
sea salt & pepper

first, you need to soak the skewers in water so they don't burn while you're cooking.

next, preheat the grill pan to medium-highish. drizzle the cut vegetables with olive oil and then season with salt, pepper and herbs de provence. make sure they are coated well.

start placing the meat the vegetables onto the skewers. 2 hunks of meat plus veggies per skewer fit nicely for me. then, put them onto the hot grill pan.

**i had a good amount of vegetables left over after making all of the skewers. i put those along with a bunch of brussel sprouts into a preheated 350 degree oven for about 30 minutes until the brussel sprouts were fork tender.

grill the kabobs on the grill pan until no longer pink in the middle. rotate the kabobs every 5 minutes or so to make sure every side gets in contact with the grill pan. be sure to let the meat rest for at least 5 minutes before serving.

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