Serves 4-6

Ingredients:

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

Marinade:

• 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

Directions:

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.