Delectable Turkish Paleo Lamb Kebabs with Garlic Yogurt Sauce and Zesty Lemon Rice

Allergens

Dairy (in yogurt sauce)

Ingredients

• For the Lamb Kebabs:
• 1 lb ground lamb
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste For the Garlic Yogurt Sauce:
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Salt to taste For the Zesty Lemon Rice:
• 1 cup long
• grain white rice
• 2 cups water
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/2 lemon, zested and juiced

Instructions

1. For the Lamb Kebabs: In a medium bowl, combine ground lamb, chopped onion, minced garlic, parsley, mint, cumin, paprika, salt, and pepper. Mix well and set aside to marinate for at least 30 minutes. Preheat the oven to 400°F (200°C). Thread the marinated lamb onto skewers and place them on a parchment lined baking sheet. Bake for 15 20 minutes or until cooked through. For the Garlic Yogurt Sauce: In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, and salt. Set aside. For the Zesty Lemon Rice: Rinse rice under cold water until the water runs clear. Combine rice, water, and salt in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 18 20 minutes or until all water is absorbed. Fluff with a fork and stir in olive oil, lemon zest, and lemon juice.

Chef’s Insight

Marinate the lamb for at least 30 minutes to allow the flavors to penetrate the meat.

Notes

Adjust cooking times based on the thickness of the skewers and type of meat used.