Lamb Kabobs with Apples and Dates
Sonia! The Healthy Foodie
boneless lamb shoulder meat
or get the pre-cut grilling cubes
Red Delicious apple
pitted and cut in half
About 1/2 tsp Himalayan salt
About 1/2 tsp freshly ground black pepper
About 1 tsp finely chopped fresh rosemary
at least 12" long*
Preheat your outdoor grill to very high heat (550°F - 600°F)
Trim all visible fat from the meat and cut it into 36 cubes (unless you got the pre-cut cubes or had your butcher take care of that for you, then you can definitely skip this step…)
Peel the half onion, cut it into 4 pieces crosswise and separate the layers in order to get at least 12 pieces in total.
Cut the apple in half lengthwise, remove the core and then cut each half into 6 pieces.
Cut the Medjool dates in half and remove their pits by pulling gently on it.
Thread onto skewers, starting with 2 pieces of meat, followed by 1 slice of onion, 1 piece of apple and half a date; repeat this sequence once again and then finish with 2 pieces of meat.
Sprinkle the finished skewers generously with salt, pepper and fresh rosemary and then place them on the hot grill.
Close the lid and cook the kabobs for about 5 minutes then flip them to the other side and continue cooking for another 5 to 6 minutes, or until the meat is nice and golden brown.
Remove the kabobs from the grill, sprinkle with more fresh rosemary, cover loosely and let them rest for 5 to 10 minutes before serving.
*If using wooden skewers, soak them in water for at least 30 minutes before using them.
Lamb Kabobs with Apples and Dates https://thehealthyfoodie.com/lamb-kabobs-with-apples-and-dates/