Tender lamb and vibrant vegetables are marinated in a fragrant rosemary-garlic blend and grilled to perfection. A simple, colorful, and satisfying Paleo meal that's packed with flavor.
Ingredients
- 300g boneless lamb loin, cut into 2-3 cm cubes
- 1 large sweet potato (approx. 300g), peeled and cubed
- 1 red bell pepper, deseeded and cut into 2 cm pieces
- 1 small red onion, cut into wedges
- 45ml extra virgin olive oil
- 30ml fresh lemon juice
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- Salt and black pepper to taste
Instructions
- 1.If using wooden skewers, soak them in water for 30 minutes. In a small pot, parboil the sweet potato cubes in boiling water for 5-7 minutes until slightly tender but still firm. Drain well and set aside.
- 2.In a large bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, chopped rosemary, salt, and pepper to create the marinade.
- 3.Add the lamb cubes, parboiled sweet potato, red bell pepper, and red onion wedges to the bowl. Toss gently to ensure everything is evenly coated. Let it marinate for at least 15 minutes.
- 4.Carefully thread the marinated lamb and vegetables onto the skewers, alternating between the ingredients for a colorful presentation.
- 5.Preheat a grill or grill pan over medium-high heat. Place the skewers on the hot grill and cook for 10-15 minutes, turning every few minutes, until the lamb is cooked to your preference and the vegetables are tender with light char marks.
- 6.Remove the skewers from the grill and let them rest for a couple of minutes before serving.
Nutrition Information
Why this recipe
This balanced Paleo recipe is packed with high-quality protein from lamb to support muscle health and complex carbohydrates from sweet potato for sustained energy. It's rich in vitamins, minerals, and fiber from colorful vegetables, making it a nutritious meal.
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