Gluten-Free Turkish Lamb Kebab
A traditional Turkish-inspired kebab made with lamb, served with a side of fresh spring vegetables.
Ingredients
- ●1 pound Lamb shoulder, thinly slicedMake sure to trim excess fat
- ●1 large Jagged onions, slicedSeparate the rings to prevent burning
- ●3 cloves Spring garlic, mincedMince the garlic before using
- ●2 tablespoons Turkish doner spice blendAdjust the spice level to taste
- ●to taste Salt and black pepperUse coarse salt for better flavor
- ●1 cup Spring vegetables (bell peppers, zucchini, cherry tomatoes)Choose a variety of colors for a visually appealing dish
- ●2 tablespoons Spring oil or olive oilUse a neutral-tasting oil for grilling
- ●2 Lemon wedgesServe with the kebab for added flavor
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
In a large bowl, mix together the lamb, sliced onions, minced garlic, and Turkish doner spice blend.
- 3
Season the mixture with salt and black pepper to taste.
- 4
Thread the lamb mixture onto skewers, leaving a small space between each piece.
- 5
Brush the grill with spring oil or olive oil to prevent sticking.
- 6
Grill the kebab for 8-10 minutes per side, or until the lamb reaches an internal temperature of 145°F (63°C).
- 7
Meanwhile, grill the spring vegetables for 5-7 minutes per side, or until tender.
- 8
Serve the kebab with the grilled spring vegetables and a squeeze of lemon juice.
- 9
Let the kebab rest for 5 minutes before slicing and serving.