Lamb Kabobs with Mint Chimichurri
Tender lamb is cooked just right and then served with the vibrant mint chimichurri sauce.
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Ingredients
  1. lamb stew meat - 2 pounds
  2. extra virgin olive oil - 1/4 cup
  3. sea salt - 1 Tbsp
  4. freshly ground black pepper - 1/4 tsp
  5. 8-inch bamboo skewers - 12, soaked in water
  6. Mint Chimichurri
  7. fresh garlic - 2 large cloves, minced
  8. fresh mint leaves - 2 cups, chopped
  9. flat-leaf Italian parsley - 2 cups, chopped
  10. lemon zest - 1/2 tsp
  11. freshly squeezed lemon juice - 2 Tbsp
  12. extra virgin olive oil - 1/2 cup
  13. sea salt - 1/2 to 1 tsp
Lamb Kabobs
  1. Put lamb in a shallow baking dish or bowl. Add the olive oil, salt, and pepper, tossing gently to coat. Marinade 1 hour or longer. The longer you marinade, the more tender the lamb will be. I always try to marinate mine for an entire day.
  2. Preheat broiler. Place lamb 2-3 inches under the broiler and broil until just lightly browned, about 2-3 minutes.
  3. Turn over and cook on the other side until the meat is brown, about 2-3 minutes. (Alternatively, grill on a grill for 2-3 minutes per side, until cooked through to medium rare).
  4. Transfer to a platter and serve immediately with chimichurri.
Mint Chimichurri
  1. Mix the garlic, mint, and parsley in a medium bowl.
  2. Add the lemon zest and juice, oil, and salt. Stir to combine.
  3. Transfer to a small serving bowl. Spoon on top of kabobs or alongside for dipping.
Paleo on the Go http://blog.paleoonthego.com/
 
Recipe submitted by the always awesome Paleo Table. 
 
Scope them out for great paleo resources, meal plan ideas, and tasty recipes!