Grilled Rosemary-Thyme Lamb Skewers with Pine Nut-Olive Cauli-Rice

Prep: 20m Cook: 10m Total: 30m

Ingredients

• 1 Tbsp avocado oil 
• 2 cloves garlic, minced 
• 1 Tbsp Greek seasoning 
• 1 lb boneless leg of lamb, trimmed and cut into cubes 
• 1 Tbsp extra virgin olive oil 
• ½ Tbsp chopped fresh thyme 
• ½ Tbsp chopped fresh rosemary 
• ½ tsp lemon zest 

• ½ (16-oz) pkg cauliflower florets 
• 1 small onion, chopped 
• 2 Tbsp raw pine nuts 
• 1 clove garlic, minced 
• ¼ tsp salt 
• ⅛ tsp pepper 
• 1 Tbsp avocado oil 
• 2 Tbsp organic chicken broth 
• ¼ cup pitted kalamata olives

Instructions 

1. Preheat grill or grill pan to medium-high heat. Combine avocado oil, garlic, and Greek seasoning. Toss lamb in seasoning mixture until well coated. 
2. Thread onto metal or bamboo skewers. Grill, covered, 2 to 3 minutes per side or to desired doneness. 
3. Combine olive oil, thyme, rosemary, and lemon zest; drizzle over lamb before serving. Note: If using bamboo skewers, be sure to soak them in water 30 minutes. Broil skewers 7 minutes per side or to desired doneness instead of grilling them, if desired. 

   

1. Pulse cauliflower in a food processor until it resembles rice. 
2. Cook onion, nuts, garlic, salt, and pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in cauliflower and broth; cover and cook 15 minutes or until cauliflower is tender. 
3. Remove from heat; stir in olives.