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.
*La imagen es ilustrativa y puede diferir del resultado real (generada por IA).*
Ingredientes
- 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
Disponible para miembros NutriPro.
Instrucciones
- 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.
Información nutricional
Por qué esta receta
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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