On June 6th I had surgery to complete a cosmetic need after my surgery in May 2011.
This to me is the culmination, the period at the end of the two-year cancer experience process I have lived. With God’s grace, I can mark that day as the end of a transformation and the beginning of living what I learned in those two years…of giving back in any way I am able.
And so I am confined to the house, and mostly my room, for a week. No bending, lifting, driving, jumping on the bed or doing the Macarena! Also, as a test of my willpower, no cooking!
Today is my son’s last day of school, and so I have solicited the aid of J and my daughter to stock our dining room table with a whole wheat pizza, fresh veggies, and some type of dessert. He’s bringing a few friends over, but I will be hiding in my room with my apple slices, cinnamon and almond cheese snack!
I can type however! At least for a few minutes…
And so of course, since thinking of food and reading and watching videos are all I can do (oh, and I colored a cartoon scene I drew a few months ago), I figure why not contemplate what I want to make the instant I have the ok to resume my activities!
Well, these Kabobs came to mind. Lamb seemed the right protein, and middle eastern spices the right compliment.
Minty Lamb Kabobs
This recipe makes about 4 servings.
- 1 Tbs. whole wheat Bulgur, rinsed (use bran flakes or quinoa for Gluten Free version)
- 2 tsp. Coriander
- 2 tsp. Cumin seeds
- 3 whole Cloves
- 3 green Cardamom pods
- 6 black Peppercorns
- 1/2 inch piece of fresh Ginger
- 2 Garlic cloves
- 2 Tbs. chopped fresh Mint
- 1 small organic Onion, chopped
- 14 oz. ground organic grass-fed Lamb
- 1/2 tsp. Sea Salt
- 1/2 c. plain Soy or Coconut Yogurt
- 1 tsp. Lemon juice
- 2 Tbs. chopped fresh Mint
- 3-inch piece of organic Cucumber, grated
- 1 tsp. Mango Chutney
Soak bulgur wheat in 1/4 c. of warm water for 5 minutes. Drain.
Preheat oven on Broil.
Heat skillet over medium heat, and dry-fry the coriander, cumin, cardamom pods, cloves and peppercorns, until they turn a shade darker and release a roasted aroma. Watch and stir often to avoid burning.
Grind the spices in coffee grinder, spice mill or with mortar and pestle.
Put ginger and garlic in food processor or blender and process to a puree. Add the spices, bulgur, mint, onion, lamb, and salt and process until finely chopped. You may alternately do this by hand, chopping garlic and ginger.
Mold kabobs into small sausage shapes or 4 metal or pre-soaked wood skewers. Cook under broiler for 10 – 15 minutes, turning skewers occasionally.
To make dip, mix all ingredients together in a small bowl.
Serve kabobs with lime slices and the cucumber – yogurt dip. Garnish with mint leaves.
~ To Your Health! ♥