Spring Lamb Kebabs | BeyondCeliac.org
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Spring Lamb Kebabs

Courtesy of Allergic Living

Serves 4-6


  • 4 cups lamb shoulder, diced
  • 12 crimini (brown button) mushrooms
  • 12 red pearl onions, peeled


  • 2 tsp. ground cumin
  • 2 tsp. fresh rosemary, chopped
  • 1 Tbsp. fresh thyme, chopped
  • 2 tsp. paprika
  • 3 Tbsp. gluten-free soy sauce or wheat-free Tamari (optional)
  • 1/4 cup olive oil
  • Pinch salt
  • Pinch pepper
  • 6-8 large metal skewers


  1. In a large bowl, combine marinade ingredients and mix thoroughly. Add lamb, mushrooms and onions to marinade. Coat well and set aside for one hour.
  2. Pre-heat barbecue, grill or broiler to medium-high.
  3. Thread lamb, mushrooms and onions onto skewers in an alternating pattern.
  4. Cook kebabs, turning frequently until done, approximately 6-8 minutes. Serve with saffron rice.

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