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Gluten-Free Lamb Kebabs Recipe

By: Gillian on September 21, 2011

It would be hard to take a trip to Greece without finding kebabs being prepared at a roadside “psistaria”, or outdoor barbecue restaurant. The marinade tenderizes the lamb and adds a lot of flavor. These could be served with rice or roasted potatoes. And yes, naturally gluten-free!

Marinade:
2 cups red wine
1/2 cup lemon juice
1/2 cup vegetable oil
2 clove garlic, minced
1/4 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

1 lb lamb meat, cut into 1-inch cubes
16 white mushrooms, cleaned
21 large cherry tomatoes
1 onion, peeled, cut in wedges and separated into 21 layers
1 large green bell pepper, cut into 21 one-inch squares
12 Barbecue skewers

Gluten-Free Lamb Kebabs RecipeMix together all the ingredients for the marinade in a bowl. Stir in the lamb, cover and leave overnight in the refrigerator to marinate. Evenly divide all the lamb cubes on 4 skewers and put on a plate (reserve the marinade for basting). Divide up the vegetable pieces evenly into 8 groups on a clean flat surface, ensuring everyone will receive the same vegetable medley. Attach the different vegetable pieces to the 8 remaining skewers, beginning and ending with a mushroom, stem side pointing inwards. Grill or broil the meat (baste occasionally with the marinade to prevent the meat from drying out) and vegetables until lightly browned, turning frequently so as not to burn.

4 servings

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