After the excess of the spring holidays I feel like it is time to go back to a bit of healthier eating patterns, so decided it was a good time to start another Whole30. It is a good way to reset a little, get back to the basics, and dial back the sweets. I am going to be posting a lot of recipes throughout, but if you want to see what kinds of things I eat on a daily basis during a Whole30 be sure to follow me on instagram and facebook.
The key to not getting bored or overwhelmed while doing a Whole30 is to have lots of flavorful condiments and sauces on hand that make it easy to add flavor without spending hours in the kitchen. No matter how you look at it there will be a lot of cooking when doing a whole30. That being said, having things like curry pastes, flavored mayonnaise, and infused oils on hand makes it easier to just quickly throw things together for a tasty meal. This is an added challenge if you keep Kosher because many of the sauces that are paleo approved in the store are not Kosher. That means more homemade sauces, but they last while in the fridge so it is worth it to make a bunch of different ones to have on hand. I will be sharing some of my favorites throughout the month.
To start off the month I am posting these tasty Greek lamb kebobs. Nothing pairs more naturally together than lamb, garlic, and mint, and these quick kebobs are a wonderfully delicious and easy recipe to throw on the grill (or on a grill pan on the stove.) Easy, quick, and satisfying to eat, that is the kind of recipe I love.
Combine all the ingredients in a resealable bag. Let marinate for at least one hour, preferably overnight. Remove the meat from the marinade and thread it onto metal skewers.
Heat the grill to medium high heat. Grill 2-3 minutes on each side, or until the outside is nicely browned and the inside is still pink.