Kebabs are a terrific way to grill different meats and seafoods quickly. Plus kids love anything on a stick, so they make great family meals. Middle Eastern shish kebabs are often made with lamb. The onion and yogurt marinade yields a very flavorful and juicy meat that reduces the slightly gamey flavor of the lamb. Traditional shish kebab is pulled off the skewers and rolled into naan or pita, but it’s much healthier to serve these tasty cubes and onions over a bed of spring greens. Try adding chopped fresh heirloom tomatoes and drizzles of olive oil and fresh-squeezed lemon juice to finish the dish.
1/4 cup raw almonds
8 cloves garlic, peeled and crushed
2 medium yellow onions, coarsely chopped
1/3 cup plain organic yogurt
Juice and zest of 1 lemon
1 bunch cilantro
1/2 teaspoon turmeric
½ teaspoon cumin
½ teaspoon each salt and cracked black pepper
2 pounds top round lamb
1 red onion, peeled
Grind the almonds into meal in the food processor.
Add the garlic and pulse a few times to chop.
Add the onions, yogurt, lemon juice, cilantro, turmeric, cumin, salt, and pepper and process until it forms a pasty puree, scraping down the sides as necessary.*
Lay the lamb out in a shallow, non-reactive container and pour the marinade over it, turning to coat all sides evenly. Cover and marinate the lamb from 3 hours to overnight, turning it over a few times.
Preheat the grill to medium low. Quarter the red onion and half each quarter, so you have about 8 pieces. Separate each piece into 3 sections.
Scrape off as much of the marinade as possible and cut the lamb into 1½-inch cubes –it will yield about 20 pieces. Thread the onion and lamb cubes alternately on 5 metal (or soaked bamboo) skewers, leaving space between the pieces.
Grill to desired doneness, about 8-10, minutes, turning occasionally.
Yield: 4-6 servings
Notes from the Clean Food Coach:
*Processing all that onion into a mash releases a lot of tear gas. You can prepare for it by running a fan near where you’re working so you don’t get gassed when you lift off the top. If you do get hit, sticking your face in the freezer for a minute will usually slow or even stop the crying.
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