Lamb Kabobs with Apples and Dates
Ingredients
-
750
g
boneless lamb shoulder meat
-
½
large
onion
-
1
unit
Red Delicious apple
-
6
unit
medjool dates
-
½
tsp
Himalayan salt
-
½
tsp
freshly ground black pepper
-
1
tsp
finely chopped fresh rosemary
-
6
unit
kabob skewers
Instructions
- Preheat the grill to very high heat (550°F - 600°F).
- Trim visible fat from the lamb and cut it into 36 cubes.
- Peel and cut the onion into 4 pieces, separating the layers.
- Cut the apple in half, remove the core, and cut each half into 6 pieces.
- Cut the dates in half and remove the pits.
- Thread the ingredients onto skewers in the order of 2 pieces of meat, 1 slice of onion, 1 piece of apple, and half a date, repeating the sequence and finishing with 2 pieces of meat.
- Sprinkle the skewers with salt, pepper, and rosemary.
- Place the skewers on the grill and cook for about 5 minutes, then flip and cook for another 5 to 6 minutes until golden brown.
- Remove from the grill, sprinkle with more rosemary, cover loosely with foil, and let rest for 5 to 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6 kabobs
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
300mg
Cholesterol
70mg
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