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Classic Mediterranean Lamb Kebabs (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 07/23/2013 - Lamb is a delicious, but often overlooked addition to outdoor summer cooking.
These lamb kebabs come together easily, with minimal prep and cleanup. They grill up quickly, and offer a delicious alternative to more common beef or chicken kebabs.
So, next time your appetite calls for meat on a stick, think lamb, and give these tasty kebabs a try.
1-2 pounds of lamb leg meat, cubed (⅓ to ½ pound per person)
1 onion, grated
1 onion, cut into wedges
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 green bell pepper
½ cup olive oil
salt and pepper
Toss cubed lamb meat with 1 grated onion, ½ cup olive oil, and salt and pepper. Allow to rest and marinate for up to 8 hours before cooking.
Skewer with lemon slices, onion and different colors of bell pepper.
Grill over medium-high heat, being careful not to overcook. Lamb should be served rare to medium-rare inside.
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