2 pounds boneless lamb (cubed)
1/2 c grapeseed and/or coconut oil
1/4 c lemon juice
1/2 c chopped onion
1 tsp sea salt
1 tsp black pepper
3 tsp rosemary (or to taste)
1 tsp thyme
garlic (to taste)
Combine marinade ingredients and soak lamb cubes overnight in the refrigerator.
Alternate lamb, peppers and onion on skewers and grill to perfection!
Makes 4-6 servings
5 bell peppers (mix/match colors!)
1 lb. grass-finished beef
1 large sweet onion, diced
8 oz. sliced and diced mushrooms
3 medium tomatoes, diced
3 oz. tomato paste
1 Tablespoon minced garlic
1 Tablespoon Sriracha (optional)
Preheat oven to 350 degrees.
Cut the top of each bell pepper about one inch from the top and remove seeds in the center. Add the bell peppers in a boiling pot of water for 4-5 minutes until tender. Drain and set aside to cool.
In a large pan on medium heat, saute your chopped onions and mushrooms for roughly 5 minutes until browned. Add beef and stir until lightly browned, not fully cooked. Reduce heat to low and then add the minced garlic, tomato paste, and diced tomatoes, and stir thoroughly.
In a medium-sized baking dish, line up your peppers so they are standing upright. Fill in your bell peppers with the meat and vegetable mixture. Add 1/3 cup of water to the bottom of your baking dish. Place in oven and bake for 35-40 minutes (or even longer depending on how tender you like your bell peppers). Enjoy!
(recipe courtesy of the Caveman Gourmet)