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I love kebabs – they are fun, easy to make, and everything you thread on there gets a tasty layer of char on them. Here I have come up with a simple recipe using lamb, mint and pineapple, both for the marinade and as a kebab accessory. That makes it full of extra-pineapple goodness! The flavor of these is incredible, and they are sure to be a hit at a summer BBQ. The pineapple marinade has the perfect amount of acidity to tenderize the meat, and it will work for almost anything – try beef instead of lamb if you have some.
- 1 large pineapple, chopped into 1½" cubes
- 2 cloves garlic
- ½-inch piece ginger
- ½ teaspoon sea salt
- 16-24oz lamb shoulder steak, cut into 1½" cubes
- 1 bunch mint leaves
- cinnamon, to taste
- You will also need:
- wooden or metal skewers
- Place 1½ cups of the pineapple cubes, garlic, ginger, and sea salt in a blender and blend until incorporated. Place in a container or plastic bag with the lamb and marinate for 1 hour, 2 hours maximum.
- If you have wooden skewers, soak them in water before using so that they don't burn on the grill. When the lamb is finished marinating, remove and discard marinade. Thread the lamb, pineapple, and mint on the skewers, alternating one of each. Sprinkle skewers with a dusting of cinnamon.
- Grill for 10 minutes or until meat is finished, turning and watching to ensure that they don't burn.
Can I promote you in my iPad magazine?
I was reading a recipe from your cookbook “Bone Broth and Strawberry Coconut Cheese cake” that i just purchase after hearing you on the show with Stacy and Sarah. Your work is really awesome and very insightful. I love your content. My team and I read what you are doing yo help health enthusiast and absolutely love it. We want you to check out Paleo Diet Magazine. We’re doing the magazine’s issue.
We’re wondering if I could re-print those pictures and recipes in our magazine. Can we feature your recipes in our magazine and give you credit for writing them. Would you like us to put an image of you on the cover? May we do a Skype auto interview?
Paleo Diet Magazine
Feel free to send me an inquiry at autoimmunepaleo at gmail.com. I have never heard of your magazine and would like some more information about it before agreeing to something like that. Thanks
Help me! 😉
I bought the cookbook with iPhone, but now when I click on the Site it cames ERROR. I paid with Paypal… I see the book one times… Please help me! The Number of the Site was 1232785.
Many Greetings to you
Hi Stephanie – I reactivated your download link and sent you an email. Let me know if it doesn’t work out and I will figure something out!
Hi! I love your recipes! They are so nourishing and delicious. I can’t wait for your cookbook to come out (in hardcover). I was wondering if you think this could be done with ground lamb. Kind of kofka style. I was thinking of processing the pineapple (or mango because that’s what I have on hand), ginger, salt, mint, and garlic, then mixing it into the ground lamb. Do you think this would make for a too soggy/fall apart kofka kebab? Any other suggestions would be appreciated! Thanks for all you do!
I think this would work awesome with ground lamb! Mango sounds like a delicious sub for the pineapple. I wouldn’t let it marinate too long. Let me know how it goes!
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