For the marinade
3 tablespoons fresh flat leaf parsley
2 tablespoons fresh marjoram
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
2 cloves garlic, roughly chopped
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
For the skewers
2 pounds top round lamb, cut into 1 1/2-inch cubes
fine sea salt and freshly ground black pepper
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 large red onion, cut into 1 inch chunks
lemon wedges, for garnish
1. Combine the marinade ingredients in a food processor or blender and pulse until smooth.
2. Pat the lamb cubes dry and sprinkle generously with salt and pepper. Put the lamb and marinade in a glass dish or resealable plastic bag. Toss to evenly coat the meat and refrigerate for at least 2 hours or up to 24 hours.
3. Preheat a grill or grill pan to medium high heat.
4. Place a cube of lamb on a skewer, followed by the peppers and onions. Repeat until the skewers are filled.
5. Oil the hot grill pan, then place the skewers on the grill. Cook the lamb to the desired doneness, turning the skewers every 1 to 2 minutes (7 to 8 minutes total for medium doneness).
1 sweet onion, diced
2 jalapeños, seeded and chopped
2 cloves garlic, minced or grated
1 pound boneless, skinless chicken breast
2 teaspoons cumin
1 teaspoon kosher salt and pepper
3 cups homemade or store-bought red enchilada sauce
3-4 cups low-sodium chicken broth
1-2 cup cooked white or brown rice
juice of 1 lime
1/2 cup fresh cilantro, chopped, plus more for serving
tortilla chips, diced mango, sliced avocado, limes, shredded cheddar, and yogurt, for serving
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Recipe reprinted with permission from No Excuses Detox by Megan Gilmore
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
2 medium sweet potatoes
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 clove garlic, minced or grated
1/4 cup tamari (or low sodium soy sauce)
1 tablespoon raw apple cider vinegar
1 tablespoon maple syrup (optional)
2-3 teaspoons curry powder
1 teaspoon coconut oil
1 red bell pepper, chopped
3 cups mung bean sprouts or shredded cabbage
6 green onions, thinly sliced
1 cup fresh or frozen peas
fresh cilantro, for garnish
🍜🍜 Using a spiralizer, turn the sweet potatoes into spaghetti-like noodles or use a vegetable peeler to create long, thin, ribbons, then set them aside.
🍜🍜 To prepare the sauce. in a small bowl, whisk together the sesame oil, ginger, garlic, tamari, vinegar, maple syrup, and 2 teaspoons of the curry powder, then set aside.
🍜🍜 In a large Dutch oven, melt the coconut oil over medium heat and cook the bell pepper until it starts to soften, about 5 minutes. Add the bean sprouts and reserved sauce and cook until the vegetables shrink in size, about 5 minutes more. Add the sweet potato noodles, green onions, and peas and toss well to combine. Partially cover the pot and cook until the potatoes are tender, 8 to 10 minutes.
🍜🍜 Taste and adjust the seasonings, adding more curry powder if desired. Serve warm, garnished with cilantro. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Cuban style steak and avocado rice with pineapple chimichurri…more bowl food. The post Cuban Style Steak and Avocado Rice with Pineapple Chimichurri. appeared first on Half Baked Harvest.
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