Grilled Lamb Shish Kebab Shashlik Whole30 Paleo Recipes
GRILLED LAMB SHASHLIK KEBABS
Steps:
- Serve the lamb and vegetables on the skewers, or remove the meat and veg and place them on a serving platter.
- Enjoy.
Nutrition Facts : Calories 440 kcal, Carbohydrate 12 g, Cholesterol 73 mg, Fiber 3 g, Protein 25 g, SaturatedFat 6 g, Sodium 621 mg, Sugar 6 g, Fat 33 g, ServingSize 3-4 Portions (3-4 Servings), UnsaturatedFat 0 g
GRILLED LAMB SHISH KEBAB
Make and share this Grilled Lamb Shish Kebab recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the meat in cubes.
- Mix the wine, oil, garlic, thyme, rosemary, chili pepper, black pepper and salt; whisk well.
- In a dip bowl, Combine the meat and the mixture; Keep it in the fridge for an hour to marinate.
- Chop the vegetables as desired and mix with the marinated meat.
- Arrange the meat and the vegetables on skewers; grill or broil for 12-15 minutes.
- Serve it hot.
Nutrition Facts : Calories 467, Fat 35, SaturatedFat 12.5, Cholesterol 104.3, Sodium 91.8, Carbohydrate 5.8, Fiber 1.3, Sugar 2.6, Protein 27.9
GRILLED LAMB SHISH KEBAB (SHASHLIK) - WHOLE30, PALEO
Juicy, full of flavour, and grilled to perfection, these Grilled Lamb Shish Kebab will be a hit at your next cookout.
Provided by PrimalGourmet
Categories Dinner
Time 4h22m
Number Of Ingredients 15
Steps:
- In a small bowl, combine the onion, vinegar and parsley. Toss to coat and refrigerate up to 4 hours in advance.
- In a bowl, combine all of the ingredients and toss to coat. Cover and refrigerate 4 hours to overnight.
- Preheat Traeger grill to 475F.
- Skewer the lamb pieces and discard the onions, they will burn on the grill. Transfer the kebabs to the grill and cook until grill marks form, around 7 minutes. Flip and cook the other side until grill marks form and the thickest part of the meat registers 140F internal for a medium center, around 4 more minutes. If using a gas or charcoal grill, cook the kebabs over direct, medium-high heat.
- Transfer the kebabs to a serving platter and top with the onion garnish.
MARINATED GRILLED LAMB KABOBS
Provided by Food Network
Categories appetizer
Time 2h48m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
- Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
- Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
- To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
- Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.
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- Trim any excess fat or silver skin from the Boneless Leg of Lamb (2 pound) or steak and cut into 2-inch cubes. Add to a large bowl with the peppers and Button Mushroom (8 ounce).
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