Citrus Marinated Lamb Kabobs

December 22, 2018 • 0 comments

With spring here and summer right around the corner, I started craving something tropical. I caved and bought a pineapple, green pepper and a red onion for this recipe and found my fancy skewers for a shish kabob. I marinated the kabob meat because this recipe requires to cook it fast. The citrus is used to break down the proteins in the meat will make for a tender juicy meal!

Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

(1/4 cup) Olive Oil
(1 tbsp.) Minced Garlic
(1/4 tsp.) Red Pepper Flakes
(1 tbsp.) Dijon Mustard
(to taste) Salt
(to taste) Pepper
(1 tsp.) Hoisin Sauce
(1 tbsp.) 1 lb. Honey- Squeeze Bottle
(2 tbsp.) Coconut Aminos
(1) Orange, zested and juiced
(1) Lime, zested and juiced
(1) Lime, sliced for garnish
(1 Package) Lamb Kabob Meat
(1) Pineapple, chunked
(1) Bell Pepper, diced
(1) Red Onion, Chopped
(1 cup) Pineapple Juice

Directions

Combine all ingredients for the marinade- zested and juiced orange and lime, olive oil, garlic, honey, red pepper flakes, mustard, hoisin sauce*, coconut aminos, salt and pepper. Save the second lime for garnish at the end.

Place the kabob meat in the marinade for at least two hours before cooking.

Preheat the grill to 400 degrees. While the grill is preheating, skewer your kabob meat, pineapple, bell pepper, and red onion.

Grill over high heat until lamb is to your liking- we recommend medium rare or 130 degrees F.

While the skewers are grilling, bring the marinade and 1 cup of Pineapple juice to a boil. Boil uncovered for 5 mins until thickened and reduced. Remove from heat- this will be your dipping sauce.

Serve the skewers and dipping sauce, with a lime wedge. Serve over rice, if desired, for a more filling meal.

Pro-tip: You can brush with the marinade and grill the rest of the pineapple slices separately to save for later. Grilled pineapple is one of my favorite things!

*Make sure this is organic or Non-gmo certified- contains soy!

by Paul Brown