NUTRITION

SERVINGS

INGREDIENTS

7.5 oz lamb shoulder

0.5 medium red bell pepper

0.25 medium red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh mint

1 tbsp fresh parsley

0.13 tsp red pepper flakes

PREPARATION

• 1

  Cut the lamb shoulder into 1-inch cubes and chop the red bell pepper and red onion into similar sized pieces.

• 2

  In a small bowl, whisk together 0.5 tbsp of the olive oil, 0.5 tbsp of the lemon juice, the dried oregano, sea salt, and black pepper to create a marinade.

• 3

  Place the lamb cubes and vegetable pieces into a bowl, pour the marinade over them, and toss thoroughly to coat; let marinate for 15 minutes.

• 4

  Thread the marinated lamb and vegetables onto two skewers, alternating between the meat and the produce.

• 5

  Preheat a grill or grill pan to medium-high heat and cook the kebabs for 8 to 10 minutes, turning occasionally until the lamb is browned and the vegetables are tender.

• 6

  While the kebabs cook, finely mince the mint, parsley, and garlic, then combine them in a small bowl with the remaining 0.5 tbsp of olive oil, 0.5 tbsp of lemon juice, and red pepper flakes.

• 7

  Remove the kebabs from the heat and serve immediately with the vibrant mint-herb sauce drizzled over the top.