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| Servings |
Ingredients
- 8 wooden skewers (soaked in water 30 minutes prior)
- 1 lb ground lamb grass fed, organic
- 1 zest from one lemon
- 1 tablespoons garlic fresh minced
- 4 tablespoons mint fresh minced
- 2 tablespoons dill fresh minced
- 2 tablespoons oregano fresh minced
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon pomegranate seeds fresh (optional)
- 1 tablespoon avocado oil (optional)
Ingredients
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Instructions
- Blend lamb, lemon zest, garlic, mint, dill, oregano, salt, pepper in a large bowl.
- Separate lamb mixture into 8 equal potions and form kabobs by molding and flattening mixture around the pre-soaked skewers.
- Refrigerate minimum of 30 minutes. These can be prepared overnight if desired. Make sure they are well sealed in a container.
- Preheat grill to high.
- Remove skewers from refrigerator and brush lightly with oil if desired.
- Grill kabobs until lightly charred on the outside. Turn only once, approximately 3 minutes each side.
- Garnish with pomegranate seeds. Serve with my Cashew Cream Tzatzki (see recipe link below).
Recipe Notes
Click here for my Cashew Cream Tzatzki recipe.
This recipe could also be formed into little patties or meatballs if desired.
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