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Signature Healthy Living Recipes

Sumac and Cardamom Lamb Kababs

In a medium bowl, combine all ingredients and let marinate for 30 minutes-overnight. Soak wooden skewers for 30 minutes to prevent burning. Preheat a grill to high heat. Skew meat onto skewers and grill for about 3-4 minutes per side until charred and slightly firm to touch. Do not overcook. Remove from heat and let rest for a minute or two prior to serving. Serve with tzatziki on the side.

Posted in: Courses, Dietary Considerations, Entrees, Fall, From the Learning Center, Gluten-Free, Gluten-Free Entree, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, Seasonal, Spring, Summer, Winter

1 lb lamb meat; roasts are good, cut into 1×1 inch pieces
1 Tbsp sumac
1 tsp cardamom
1 tsp coriander
2 Tbsp sugar
1 tsp smoked paprika
4 cloves garlic; minced
Juice of 2 lemons
EVOO; as needed
Salt and fresh cracked pepper; to taste

In a medium bowl, combine all ingredients and let marinate for 30 minutes-overnight. Soak wooden skewers for 30 minutes to prevent burning. Preheat a grill to high heat. Skew meat onto skewers and grill for about 3-4 minutes per side until charred and slightly firm to touch. Do not overcook. Remove from heat and let rest for a minute or two prior to serving. Serve with tzatziki on the side.

Posted in: Courses, Dietary Considerations, Entrees, Fall, From the Learning Center, Gluten-Free, Gluten-Free Entree, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, Seasonal, Spring, Summer, Winter

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