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Classic Mediterranean Lamb Kebabs (Gluten-Free)
https://www.celiac.com/articles/23344/1/Classic-Mediterranean-Lamb-Kebabs-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

 
By Jefferson Adams
Published on 07/23/2013
 

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.


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.