Sue Bedford (MSc Nutritional Therapy)
Fancy something slightly different this Easter? Why not try making these Lamb kebabs- perfect served with a delicious salad and some couscous or quinoa? Grass-fed lamb is high in omega-3 fatty acids, high-quality protein, and numerous vitamins and minerals, such as iron, zinc, and vitamin B12- all of which are important nutrients for fertility. The great combination of colourful fruit and vegetables helps you to ‘Eat a Rainbow’ too- a very important addition to your IVF diet plan- the more the better!
Mediterranean Lamb Kebabs (serves 4)
1 1/2 – 2 lbs Grass fed lamb sirloin, shoulder or leg (boneless) cut the steak into 1 1/2 inch cubes– ask your local butcher for help re this if unsure
2 red onions (cut into 1/2 inch pieces)
2 bell peppers (cut into 1/2 inch pieces)
12 closed cup mushrooms (halved)
1 large courgette (cut into 1/2 inch pieces)
cherry tomatoes (amount to taste)
1 tbsp extra virgin olive oil
1 pinch sea salt
1 freshly ground pepper to taste
1 tbsp virgin olive oil
2 sprigs of rosemary
1 tbsp worcestershire sauce
3 tbsp mint sauce or equivalent
1 tbsp lemon juice
1 tbsp dijon mustard
2-3 cloves crushed garlic
2 tsp brown sugar
1 pinch freshly ground pepper
For the marinade:
In a medium sized bowl, combine all the marinade ingredients and mix together. Add the lamb cubes and stir again- covering all of the meat with the marinade . Cover the bowl and place it in the fridge for at least one hour- ideally for up to 5 hours.
For the vegetables and Fruit:
Cut the mushrooms in half, the courgette, red onions and peppers into ½ inch pieces. Leave the cherry tomatoes whole.
Brush the vegetables and fruit with a little extra virgin olive oil. Season with a pinch of sea salt and freshly ground pepper. Set them aside. If using wooden skewers, soak them in water for 5-10 minutes before assembling the kebab.
Assembling the kebabs:
Alternate between lamb and vegetable and fruit, piercing through the middle of each item down each skewer.
Place onto a baking tray into a preheated oven (180 degrees c or a BBQ). Turn the kebabs after 5 minutes and again until cooked. Why not enjoy with some pomegranate couscous or quinoa and large salad? Enjoy!
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