Always looking for interesting ways to prepare my meals and to blend in with non-Paleo family or friends, I tried cubed lamb on skewers after the family decided they were having the store bought pre-packed variety, loaded with preservatives and sugar. Mine turned out really really awesome tasting and this easy to prepare grilled meat on a stick faired well for Sunday lunch, with left overs being stored in an airtight container and refrigerated for a warm up and eat during the week. What worked well, was to marinate the lamb overnight for a well blended and flavoursome taste. The seasoning may be adjusted to suit individual preferences but this mix works well.
This recipe will work well for beef and chicken too!
Ingredients
3 tablespoons olive oil
2 garlic cloves, crushed or finely chopped
1 tblsp paprika
1 tsp cumin powder
Himalayan or Sea Salt and freshly ground black pepper to taste
300-400g lamb, cut into cubes
1 red pepper, de-seeded and cut into small squares
1 red onion, peeled and quartered
4-6 skewers
Optional: Freshly squeezed lemon or lime juice pre 0r after cooking.
Here’s How
- Mix the olive oil, garlic, smoked paprika, cumin, salt, and pepper together in a bowl until it turns to a paste.
- Add this paste to the cubed lamb and coat thoroughly. You will want to add this to a sealable bag or cling wrap the marinate dish, and marinate, refrigerated overnight for the lamb to soak up the flavoursome marinade
- After the lamb has marinated and and preferably the next day, preheat the oven at 180 degrees celsius.
- If using wooden skewers, soak them in water for a few minutes.
- Skewer the lamb, peppers and onions onto the skewer alternating meat and vegetables. You may use other vegetables of preference.
- Place them under the grill turning regularly until cooked. This may be made on an outdoor coal griller
- Serve with a crisp salad or other vegetable of your choice.
