Spicy Lamb Kabobs with Avocado Cream Sauce

I marinated tender pieces of lamb ( you can easily substitute chicken, beef, or pork) in guacamole seasoning. Guacamole seasoning you ask? Wildtree’s Guacamole Seasoning is made with organic tomato, organic red bell pepper, organic onion, organic green bell pepper, sea salt, organic lemon juice powder, organic jalapeño pepper, organic cumin, organic garlic, organic coriander. There are actually pieces of peppers and tomatoes in this seasoning!I also added oregano, lemon zest and fresh lemon juice and put it into a large flat covered dish to marinate in the refrigerator for at least eight hours. Using metal skewers, I threaded lamb and white onion for grilling.After grilling, I decided I needed a creamy sauce/dip for this delicious lamb. Combination of sour cream, avocado, and lemon was perfect.What is Wildtree? It is affordable meal solutions for busy people that accommodates a variety of dietary restrictions and preferences, including gluten-free, low-sugar, vegetarian, vegan, kosher, and organic options. Wildtree Customers solve their meal time needs based on their individual lifestyle with Wildtree Fresh, Wildtree Kits, Wildtree Pantry and Wildtree Wellness meal solutions.

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Spicy Lamb Kabobs with Avocado Cream Sauce

The spicy lamb kabobs take minutes to prep and minutes to grill. With the avocado cream this is a perfect weeknight meal.

Course Dinner

Cuisine Mexican

Prep Time 10 minutes

Cook Time 7 minutes

Rest 10 minutes

Total Time 17 minutes

Servings 4

Ingredients

Lamb

• 1 Lb Boneless leg of lamb Cubed
• 3 Tbsp Wildtree guacamole seasoning
• 1/4 Cup Olive oil
• 1 Tbs Dried Oregano
• 1 Lemon Zest/juice
• 1 Onion Cut it to three-quarter inch pieces, 3 layers thick
• Salt & pepper To taste

Avocado Cream Sauce

• 1 Avocado Halved, pitted, diced
• 2 Tbsp Sour cream
• 1 tsp Lemon juice Fresh
• Salt & Pepper To taste

Instructions

Lamb Kabobs

1. Combine the seasonings, olive oil, lemon zest and lemon juice into a “low side” container.  Add the lamb and shake making sure each piece is completely covered in marinade. 

   

2. Refrigerate for at least an hour, preferably longer or overnight. 

3.  Using metal skewers, starting and ending with lamb, thread meat & onion in mixed order. 

4. Turn the grill on high, place  kebabs on the grill. Cook covered for 1 to 2 minutes per quarter turn. Cook until 125° for medium rare. That should take about 7 minutes. 

   

5. Remove kebabs from the grill and let rest for 5 to 10 minutes. Serve with avocado cream sauce. 

Avocado Cream Sauce

1. Process ingredients in a food processor until smooth, about 30 seconds, scraping down the sides of the ball as needed. Season with salt and pepper to taste.