Deconstructed Sauteed Lamb "Kabobs" with Salad or Spiralized Squash "Pasta"


Summer food! Grilling, picnics, farm fresh or garden fresh vegetables - my favorites of the season. Right now I don't have a grill, but have been craving kabobs. Since I'm doing an elimination diet that cuts out beef, I decided to use the rest of a leg of lamb that I made Mediterranean Lamb Stew with for this dish. I actually crave lamb. I don't know if it's the taste or the nutrients packed into this delectable meat, but my body says "Yes!" to this dish. I made this and had some left over after I made it with the original salad, so the leftovers became a great pasta dish, so I've shared the quick recipe for it also. Enjoy!

Deconstructed Sauteed Lamb "Kabobs"

2 lbs lamb

1/2 red onion chopped into 1" pieces

1/2 red pepper

1/2 yellow pepper

3 cloves garlic, sliced

3T olive oil

1/2 orange or green pepper

1 1/2 t basil divided

1 1/2 t oregano divided

salt and pepper to taste

For the Salad:

4 cups arugula and/or field greens

1 cup heirloom baby tomatoes, halved

Fresh oregano and basil for garnish

Vinaigrette

2T lemon juice

2T ACV

1/2 c olive oil

Pinch salt and pepper

For the Pasta:

1 cup butternut squash, spiralized

1 medium zucchini, spiralized

1 medium yellow squash, spiraled

1 T olive oil

2 T butter or ghee

1/2-1 t dried rosemary

salt and pepper to taste

Fresh oregano and basil for garnish

1. Heat oil in pan on medium.

2. Sauté peppers and onion and half herbs for 5 minutes.

3. Add garlic and cook, constantly stirring until onions are translucent.

4. Remove from pan and set aside. Keep oil and juice in skillet.

5. Add lamb 1" cubes, herbs, salt and pepper to pan and brown sides, then turn off heat, cover and let cook through for another 10-15 minutes. This is important as it keeps the lamb tender.

For the salad - Make a bed of arugula or field greens, layer lamb, veggies, and add fresh tomatoes and fresh oregano and basil to top. Mix all ingredients for the vinaigrette in a reusable container (will probably have extras). Dress with vinaigrette. Garnish with fresh oregano and basil.

For the "pasta" - Sauté spiralized squash in olive oil and ghee and add rosemary, salt and pepper. Turn down heat to low and cover for 5 minutes or until "noodles" are soft, but not mushy. Plate noodles and layer lamb, peppers, onions and garlic. Garnish with fresh oregano and basil. Use a little leftover vinaigrette if desired.

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© 2014 by Natasha Ria El-Scari. All rights reserved.   Photographs of Heather--Trish Brown Photography

**This website is not intended to be a substitute for medical advice by licensed physicians. You should always consult a physician regularly in all matters relating to medical problems, especially in matters of diagnosing, treating, curing diseases or other physical or mental conditions.