{"id":2888,"date":"2022-11-02T12:00:20","date_gmt":"2022-11-02T16:00:20","guid":{"rendered":"https:\/\/reversingdiabetes.xyz\/blog\/?p=2888"},"modified":"2022-04-20T15:51:55","modified_gmt":"2022-04-20T19:51:55","slug":"lamb-kebabs-without-a-bbq-or-skewers","status":"publish","type":"post","link":"https:\/\/reversingdiabetes.xyz\/blog\/lamb-kebabs-without-a-bbq-or-skewers\/","title":{"rendered":"lamb kebabs without a BBQ or skewers!"},"content":{"rendered":"
\"lamb-kebabs-without-a-BBQ-or-skewers\"<\/div>\n

Though I grew up in a predominantly Italian town, Greek food is pretty much the culinary cousin of Italian. Lamb kebabs were common food in all the little mom and pop joints and a staple for lunches in bars. Here in central Pennsylvannia, lamb is much less common.<\/p>\n

I noticed a new meat vendor at my farmer’s market last summer, and she had lamb available. Thinking of those kebabs I grew up with, I realized that though they were usually served with seasoned rice, they could be keto-ified easily by serving over a bed of greens as an RBS. In short, lamb kebabs would be a great RBS protein topper.<\/p>\n

Knowing I would be marinading them which would tenderize them, I bought cheap stew meat chunks. Though I don’t have a grill, I figured they’d work well enough in the oven. I just needed to get some skewers.<\/p>\n

It was summer, so my grocery was selling prepared kebabs (though not lamb!), but though they were obviously using skewers to make those grill-ready items for sale, they didn’t actually sell skewers. Frustrated, it occured to me that since I was planning on doing them in the oven, I didn’t need skewers, which are really there to make everything easy to turn on the grill.<\/p>\n

So I proceeded without either a BBQ or skewers and am I glad I did!<\/p>\n

The key is a good lamb kebabs marinade and figuring out how long to cook lamb kebabs in the oven, depending on how well done you like your lamb.<\/p>\n

For the marinade, I used my Creamy Italian dressing recipe, which I make in a pint jar. It makes 4 servings and I use a single serving (a half cup) to marinade the lamb.<\/p>\n

I like my lamb cooked slightly more than beef, so between medium-rare and medium. Of course, figuring out how long to cook will also depend on the size of the chunks of meat.<\/p>\n

As per my usual, this recipe makes 4 servings, which conveniently works out with my tzatziki recipe<\/a> which also makes 4 servings. Add a bunch of lettuce and you’ve got some really truly scrumptious RBS meals!<\/p>\n

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\"skewerless-oven-roasted-lamb-kebabs-recipe\"<\/div>\n

skewerless oven-roasted lamb “kebabs” recipe<\/h3>\n

Ingredients<\/h4>\n