Lamb Kabobs with Mint Chimichurri
Tender lamb is cooked just right and then served with the vibrant mint chimichurri sauce.
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  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 Test Kitchen
Recipe submitted by the always awesome Paleo Table. 
Scope them out for great paleo resources, meal plan ideas, and tasty recipes!