The elimination diet calls for a removal of almost all meats, so we’re working with what we have… Lamb is allowed, and totally delicious. We served this with a quinoa tabbouleh (also altered).
1 1/2 lbs de-boned lamb leg meat
1 tsp grapeseed oil (or olive oil)
2 tsp lemon thyme (sub with regular thyme is ok)
1 tsp garlic powder
1/2 tsp ascorbic acid (or citric acid/lemon juice)
5 garlic cloves, minced
2 Tbsp mint, minced for garnish
and for the skewers:
1 Tbsp grapeseed oil (or olive oil)
1/2 tsp garlic powder
Dash of ascorbic acid (or lemon/citric acid)
Dash of sea salt
- Combine the skewers with oil, salt, ascorbic acid, and garlic powder in a ziplock. Let them soak while you prepare the rest. This will ensure the flavors soak through the meat.
- Cut lamb into 1″ cubes.
- Lay lamb cubes flat on cutting board, tightly packed.
- Apply seasonings, oil, and crack of pepper and salt. Rub into lamb, then flip over and apply to other side. Let rest for 10 minutes.
- Grill lamb kabobs on medium heat for two to three minutes, then flip and grill for one to two minutes. Or, broil for the equivalent. Be sure to keep an eye on the meat to ensure cooking times, as heat, size of lamb cubes, and cooking method change cooking times. If it looks close to done, pull it off heat – it will continue to cook for a minute even after coming off the grill/broiler.
- Serve lamb kabobs on plates and garnish with a sprinkling of mint as a garnish.