Cumin Lamb Kebabs
with Greek Salad

Name: Cumin Lamb Kebabs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Leg of lamb; 1 Tbsp Coconut aminos; 1 Tbsp + 1 1/2 Tbsp Cooking oil; 1/2 tsp + 1/2 tsp Cumin; 8 to 16 Skewers ((If using flat skewers, you'll just need 1 / kebab)); to taste Salt and pepper; 1 cup Store-bought baba ghanoush; 1 1/2 Romaine hearts, chopped; 1 bulb Shallots, sliced; 2 Tomatoes, chopped; 1 1/2 Tbsp Lemon juice; 1/4 tsp Dried oregano; 1 tsp Dijon mustard; 1/4 tsp Stevia; 3 Tbsp Cooking oil; 1 Avocado (medium), cubed

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Lamb is not just for fancy dinners. Leg of lamb is a great weeknight cut and threaded through some skewers, it's a fun weeknight treat.
Smarts: Store-bought baba ghanoush provides an easy sauce for weeknight proteins - shortcuts are totally okay!

Dependency

Balsamic Salmon

Ingredients

Metric

Servings:

Cumin Lamb Kebabs with Greek Salad:

Leg of lamb - 1 lb
Coconut aminos - 1 Tbsp
Cooking oil - 1 Tbsp + 1 1/2 Tbsp
Cumin - 1/2 tsp + 1/2 tsp
Skewers - 8 to 16 ((If using flat skewers, you'll just need 1 / kebab))
Salt and pepper - to taste
Store-bought baba ghanoush - 1 cup

Greek Salad:

Romaine hearts - 1 1/2 , chopped
Shallots - 1 bulb , sliced
Tomatoes - 2 , chopped
Lemon juice - 1 1/2 Tbsp
Dried oregano - 1/4 tsp
Dijon mustard - 1 tsp
Stevia - 1/4 tsp
Cooking oil - 3 Tbsp
Avocado (medium) - 1 , cubed

Prep

Lamb - Slice into cubes. Marinate in aminos, first part of cooking oil, and first part of cumin. Tenderize the meat with a fork to make sure there are pores for that flavor to seep in. Thread lamb pieces through skewers. If using round skewers, use two / kebab - it’ll make flipping a lot easier.
Romaine lettuce / Shallots / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
Make vinaigrette - Whisk together lemon juice, dried oregano, Dijon mustard, stevia, and cooking oil. Season to taste with salt and pepper.

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Make

Heat up a grill pan or griddle over medium-high heat. Add second part of cooking oil and then kebabs to heated oil. Grill on each side for about 1 1/2 to 2 minutes, rotating through all 4 sides. Remove from heat and let rest for ~5 minutes. For more well-done meat, cover with 2 layers of foil when you remove kebabs from the grill pan. They'll cook some more (this is called carryover cooking).
Sprinkle kebabs with second part of cumin and some salt and pepper.
Cube avocado. Toss avocado, lettuce, shallots, and tomatoes with vinaigrette. Enjoy kebabs with salad and baba ghanoush.

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