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Mint Marinaded Lamb Kabobs Served with Yogurt Cucumber Sauce, with Summer Harvest Garden Salad
This past Saturday, Fields of Athenry farm hosted a Community Health Series lecture by Sally Fallon Morell. Farm store sales after Sally spoke were brisk, but luckily, we were able to buy some fresh lamb kabob meat. I would like to do a series of posts on what to do with the mint in your garden, since it is so plentiful this time of year. Here is my first post on using mint to marinade lamb!
Mint Marinaded Lamb Kabobs, Serves 4
Mint Marinade for Lamb
Add mint and garlic to lamb marinade.
2 lbs Lamb Kabob Meat (from farm that raises lamb on pasture)
4 TBL Olive Oil
4 tall stalks of fresh mint
4 garlic cloves
1 teaspoon freshly ground pepper
Remove mint leaves from stems and discard stems. Chop mint leaves, chop garlic. Place lamb kabob meat cubes in a shallow casserole dish. Drizzle olive oil over meat, sprinkle with black pepper. Add mint leaves and chopped garlic, mix. Leave out at room temperature for one hour, then refrigerate overnight (if using store bought meat, immediately refrigerate). Let lamb meat come to room temperature before threading on the skewers.
His and Hers Lamb Kabobs
His Tomato Lamb Kabobs
Kabobs are great, because they can be customized to the dietary preferences of your friends, family. I am on a No Nightshade diet which is anti-arthritis. My husband is not. So his kabobs had cherry tomatoes, for mine, I substituted apricot halves.
While assembling the kabobs, have your helper fire up the outdoor charcoal or gas grill. These can also be cooked on a Jenn Air grill, inside, if you have one.
Her Apricot Kabobs
Thread marinaded meat chunks onto skewers and alternate with vegetables of your choice. We used red onion, mushrooms, tomatoes or apricots. Others might want to add sweet peppers or zucchini squash.
Grill over low heat, turning frequently to your desired doneness. Cut open one piece of meat to check your progress. Pasture raised lamb is best served medium to medium rare. I think Keith grilled these about 6-7 minutes or so, total.
See today’s other posts for the accompaniments, Yogurt Cucumber Sauce and a Summer Harvest Garden Salad.
Keith pausing for me to take photo of our dinner
Every great chef has a willing helper. Thanks, Keith for helping me grill this fun meal!
Kimberly Hartke is the publicist for Sally Fallon Morell, author of Nourishing Traditions, and the Weston A. Price Foundation.
I really appreciate the way you share Nourishing Traditions information. You educate and don't preach. I always look forward to reading, learning and sharing your post.
One Comment
Great content and very helpful thank and keep up the good work.
.-= JTNK´s last blog ..Weber 60020 The Ranch Charcoal Kettle =-.
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