Our mouth watering and cleanse approved lamb kebabs are great mini appetizers to enjoy at any party, or add in our roasted beet salad and make it a delicious and satisfying meal. Whatever way we choose to enjoy these lamb kebabs the wonderful mix of flavor and spices in these lamb kebabs will have us coming back for seconds, and maybe even thirds!
The Nutritious Benefits our Lamb Kebabs
Lamb can be, and often is, overlooked as a source of meat. We tend to choose chicken, turkey or fish as our healthy animal protein sources, however lamb is a very lean and healthy choice especially while on the cleanse. Our lamb kebabs are an excellent source of high quality protein and a great alternative to red meat. Lamb also contains high levels of Zinc, to help support our immune system and B12 Vitamins to help with digestion and energy levels.
Crank up the Beets for Our Grilled Lamb Kebabs
A roasted beet salad makes a great addition to our lamb kebabs, or any savory meal. The sweetness of the roasted beets pairs well with such a savory dish. Beets are a rich in immune boosting Vitamin C and dietary fiber, making them a great vegetable to eat when we are feeling under the weather. They are also great at helping to fight inflammation.
Serves 4 as an appetizer or 2 as a main course
Prep time: 30 minutes
Cooking time: 45 minutes
What You’ll Need:
8 x 4-6 inch skewers (if using wood, pre-soak in water for 30 minutes)
1 roasting dish
1 mixing bowl
1 large skillet or baking tray
For the skewers:
1 pound ground (local/pastured) lamb
1 yellow onion, finely chopped
3 tablespoons chopped fresh parsley
½ teaspoon cayenne pepper (*omit for Cleanse)
2 teaspoons cumin powder
1 tablespoon smoked paprika
sea salt to taste
For the beet salad:
4-5 medium sized beets
2-3 tablespoons olive oil
a few pinches of sea salt
2 teaspoons chopped fresh rosemary
2 tablespoons apple cider or sherry wine vinegar
¼ cup olive oil
Preheat the oven to 350°F. Place the beets in a roasting dish, drizzle with olive oil and sea salt. Add a half inch of water then cover dish with foil.
Place in the oven and roast for 30-40 minutes, or until the beets can be pierced easily with a knife.
While the beets cook, combine the lamb, herbs, spices, and onion. Form fairly small (about 2 ounces) oval shaped patties, and slide onto the skewers.
Stovetop method: In a large skillet or on a grill, sear the lamb on one side, then flip and brown the other.
Oven method: Place skewers on a baking tray and cook for 1-2 minutes, until preferred doneness.Add a half inch of water then cover with pan with foil.
Remove beets from the oven and let cool before peeling them and quartering.Toss the beets with chopped rosemary, additional sea salt, oil, and vinegar.
To serve, divide the beet salad between plates or line up on a serving board, and top with the lamb skewers.
Recipe by Frank Giglio
Photography by Jenny Nelson