GutRx Lamb Skewers With Cilantro Pesto

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  • 1.3 pound Ground Lamb
  • 0.25 teaspoon Cinnamon
  • 0.5 teaspoon Ground Turmeric
  • 0.25 teaspoon Ground Coriander
  • 2 tablespoon Green Onion - green part only, sliced
  • 0.13 cup Olive Oil
  • 1 bunch Fresh Cilantro
  • 1 bunch Fresh Basil
  • 1 bunch Green Onion - (green parts only)
  • 1 Lemon
  • 0.75 teaspoon Sea Salt
  • 0.13 teaspoon Freshly Ground Pepper
  • 1 package Skewers
  • Soak wooden skewers for at least 10 minutes.
  • Mix together ground lamb with cinnamon, turmeric, coriander, 2 tablespoon green onion, ½ tsp of sea salt and ¼ cup fresh cilantro. Shape into 8 meatballs. Let sit for 20 minutes to an hour in the fridge.
  • Preheat the oven to 350 F. Heat a stove top grill to medium high with coconut oil, and shape each meatball into a sausage shape onto each skewer using your hands. Season with more salt if desired, and grill evenly on each side for 5 minutes. Place in the oven on a foil lined sheet pan and bake for an additional 10-15 minutes.
  • To make the cilantro pesto…blend 1/8 cup olive oil with ½ cup fresh cilantro leaves, 3 green onions (green parts only) and 1 cup of basil with a fresh squeeze of lemon juice, and a pinch of sea salt and pepper to taste.
  • When served, garnish with fresh cilantro and chopped green onions (green parts only).
NO GRILL? If you don’t have a stove top grill, you may grill these on a barbeque. Or broil on high for 3 minutes on each side, then bake for an additional 10-15 minutes, until internal temp of 160 degrees is reached.
PESTO: extra pesto will keep in the refrigerator for up to 5 days.


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