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Lamb kabobs with lemon, garlic, zucchini, cherry tomatoes, onions, green pepper, rice and parsley for a fresh presentation for dinner!
By Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation
- ¾ cup onions, cut into quarters
- ¾ cup lamb, cut into l-inch squares
- ½ cup green pepper, cut into l-inch squares
- ¾ cup cherry tomatoes
- ½ cup zucchini, cut into l-inch pieces
- ½ cup rice, cooked
- ¼ cup parsley, scissor-snipped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon dried or 1 tablespoon fresh rosemary or mint, crushed
- 1 clove garlic, crushed
Marinate lamb squares for at least 3 hours in a glass or stainless steel dish in refrigerator, turning several times. Pour ¼ cup boiling water over onions to soften, if desired, and drain. Cut onion quarters in half again. Thread meat alternately with the vegetables onto skewers and baste with marinade. Broil for a short time so that meat remains rare and vegetables crunchy. In small saucepan, warm remainder of marinade. Spoon rice onto two plates and pour marinade over rice, topping with sprinking of parsley.
Place kabobs on bed of rice. Serves 2.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
Purchasing The Candida Albicans Yeast-Free Cookbook, 2nd edition helps support Price-Pottenger.
Check out these other recipes from Pat Connolly:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2014 | Volume 38, Number 2
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