Middle Eastern Shish Kebabs Recipe - Low Carb & Healthy
Low carb recipe for Middle Eastern Shish Kebabs which belongs to the Pork and Lamb recipe category.
- 1 pounds (680 g) boneless lamb (leg or shoulder)
- cup (120 ml) olive oil
- cup (120 ml) red wine vinegar
- 1 clove garlic, crushed
- 1 teaspoon ground cumin
- 1 medium onion
- Salt and pepper
Cut the lamb into cubes about 1 inches (4 cm) square.
Put them in a nonreactive bowl or in a large resealable plastic bag.
Mix together the olive oil, vinegar, garlic, and cumin.
Reserve some marinade for basting and pour the rest over the lamb cubes.
If using a bowl, stir to make sure cubes are coated.
If using a bag, press out the air, seal the bag, and turn it a few times to coat.
Either way, let the lamb marinate for at least several hours.
If you're going to use bamboo skewers, this is a good time to put them in water to soak.
You'll need 4 skewers.
Okay, dinnertime has rolled around.
Get a fire going?you'll want to set a gas grill at medium-low or let charcoal cook down pretty well.
While that's happening, let's make kebabs.
Peel the onion and cut it into quarters, then into eighths, and separate it into the individual layers.
Drain the lamb cubes.
Skewer a lamb cube, then a layer of onion, then another lamb cube, and so forth, filling all four skewers evenly.
Sprinkle the kebabs with salt and pepper and throw them on the fire.
Grill the skewers slowly.
Turn often and baste with the reserved marinade, using a clean utensil each time, until the meat is well done and tender?at least 20 minutes.
If you consume all the marinade, each serving will have 5 grams of carbohydrate and 1 gram of fiber. Since you don't, I'd count 3 grams per kebab, and 35 grams of protein.