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  • Jefferson Adams
    Jefferson Adams

    Classic Mediterranean Lamb Kebabs (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.

    Photo: Wikicommons--MCBIngredients:
    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

    Directions:
    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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