This past summer we decided to eat less pork and beef. The main reason is that we found that when we cut these two things out of our diets we felt better overall. Pork especially had an impact for most members of our family. I can't describe it exactly other than to say we felt blah after consuming bacon, pork chops or roast. Our kids still eat ham for sandwiches but I believe taking the dinner portions out of their diets has helped them digest the bit of pork they eat for lunch. I have had the same reaction to beef. I just feel better without too much of it in my diet.
In fact all meat makes me feel and react with a bright red nose, cheeks and chin. I get small blisters around my face too. I think meat may be a trigger for my GERD and Rosacea. I have taken meat out of my diet completely for the last month and I feel great. Honestly it has been easier than I thought because I can see and feel the difference this change has made in my life. I will still continue to taste my recipes and, on rare occasions, eat a small amount of meat...but...it better taste dang good in order for me to put it into my body.
My family won't, nor should they, give up meat just because it triggers a bad reaction in me. For this reason I still prepare meals for them that have lamb, chicken or turkey in some of the recipes. We really like lamb.
I make a lot of pesto in the summer and sometimes I am down to the very tail end of the jar. I decided to use it as a marinade with these lamb kabobs. I know that lamb and mint go really well together. I buy little bundles of mint but never manage to use the whole bunch. This time I did because I added the rest to the pesto.
To bring out the flavor of the mint I also served the kabobs with mint jelly. You can make this or buy it from most grocery stores.
Kabobs just scream summer to me. Cooking on the grill on our back porch or at the park adds so much flavor to meat. I love grilling. I used metal kabobs but you can use the bamboo ones too, just soak them for 30 minutes so they don't catch on fire.
Pesto Mint Lamb Kabobs
2 pounds leg of lamb roast cut into cubes
1/2 cup pesto (homemade or store bought)
handful of mint leaves, washed and minced
olive oil to brush on grill
1. Preheat grill or prepare coals. I like mine hot so the kabobs take less time to cook.
2. Add the cubed lamb to a large bowl and add the pesto and minced mint leaves. If the marinade seems dry then add some olive oil.
3. Thread the meat on the kabobs and grill. Lamb does not need to be well done. In fact, we like ours to be pink on the inside. The kabobs don't take long to grill.
If using metal skewers please be careful because they can get very hot on the grill. Use a mitt to help rotate them or tongs.
Written by Sherron Watson