Tender lamb and sweet dried apricots grilled on skewers, served with delicate ribbons of zucchini and carrot tossed in a zesty lemon-herb dressing. A vibrant and nutrient-dense meal compliant with the Autoimmune Protocol.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 300g lamb loin, cut into 2-3 cm cubes
- 50g unsulfured dried apricots
- 1 large zucchini
- 2 medium carrots
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 3 tbsp olive oil, divided
- 1 tbsp lemon juice
- 2 tbsp fresh mint, chopped
- Salt to taste
- 4-6 wooden skewers, soaked in water
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Instructions
- 1.In a bowl, combine the lamb cubes, minced garlic, grated ginger, turmeric, 2 tbsp of olive oil, and a pinch of salt. Mix well to coat the lamb and let it marinate for at least 15 minutes.
- 2.While the lamb marinates, use a vegetable peeler to shave the zucchini and carrots into long, thin ribbons. Place them in a large bowl.
- 3.Preheat a grill or grill pan over medium-high heat. Thread the marinated lamb cubes and dried apricots alternately onto the soaked wooden skewers.
- 4.Grill the skewers for 8-10 minutes, turning every 2-3 minutes, until the lamb is cooked to your liking and has light char marks.
- 5.In a small bowl, whisk together the remaining 1 tbsp of olive oil, lemon juice, and chopped fresh mint to create a dressing. Pour it over the zucchini and carrot ribbons and toss gently to combine. Season with a pinch of salt.
- 6.Serve the hot lamb and apricot skewers immediately with the fresh and zesty vegetable ribbon salad.
Nutrition Information
Why this recipe
This recipe is designed for gut health, using anti-inflammatory ingredients like turmeric and ginger. Lean lamb provides high-quality protein and iron, while zucchini and carrots offer essential vitamins and fiber, supporting a balanced AIP lifestyle.
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