Paleo & Primal Food, Wine, Travel & Living

Spiced Lamb and Vegetable Kabobs

Probably my favorite thing to make for dinner during summer is kabobs. They’re simple, healthy, and take very little time to prepare. I put together this spice rub for lamb we bought last weekend from Taylor’s Market. It was London broil, and the butcher even cubed the meat for us.

Spice Mix:
1 Tbs Chili powder
1 Tbs Cumin
2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cinnamon
1 tsp Curry
1/2 tsp Salt

London broil Lamb (cut into cubes for kabobs) from Taylor’s Market

Assorted Vegetables
(mushrooms, peppers, red onion, squash)

Mix all the spices together in a small bowl. Place the cubed meat in a medium-sized bowl and pour about 1/8 to 1/4 cup olive oil over the meat. Sprinkle the spice mixture over the meat and oil and mix together with your hands until well combined.

Marinate the meat for about 20-30 minutes.

Chop the vegetables and if you are using wooden skewers rather than metal, allow them to soak in some water while you are chopping the vegetables, so that they won’t burn when exposed to the grill.

Arrange the vegetables and meat on the skewers. Of course, this isn’t rocket science… however you arrange the skewers is up to you. We had a lot of extra meat left, so we ended up doing a few skewers with meat and onions only.

Grill the kabobs until the vegetables are slightly charred and the meat is cooked to your liking.

We paired the kabobs with a Tempranillo from Fall Line Winery.

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