Lamb Kabobs With Creamy Herb Sauce

Lamb Kabobs Ingredients

4 wooden kabob skewersKabobs:¼ cup olive oil1 tablespoon coconut aminos1 teaspoon sea salt½ teaspoon black pepper½ teaspoon garlic powderJuice & Zest from ½ fresh lemon1 medium yellow onion, peeled & chopped in thick pieces1 pound of lamb steaks, diced in 1 ½” x 1 ½” pieces (about 20 pieces)

Creamy Herb Sauce

½ cup full-fat sour cream1 cup fresh basil1 cup fresh cilantro1 tablespoon dried rosemary1 tin of anchovies, packed in olive oil1 teaspoon sea salt½ teaspoon black pepperZest from ½ fresh lemon

Instructions

Soak wooden skewers in water for at least 15 minutes to avoid burning them or use stainless steel skewers.Whisk your marinade ingredients together in a big bowl.Add your onion and lamb to the bowl of marinade and allow to soak up all of the flavors for at least 15 minutes.Thread each skewer with your marinated onion and lamb.Heat a grilled pan to medium heat and add butter or ghee.Place skewers on the same heated grill pan and do not move, so that they get good charred grill lines on them.Flip after 2 minute per side.Pulse all creamy herb sauce ingredients together in a food processor or blender until creamy and well-combined.Serve between 4 with creamy herb sauce, storing any leftovers in a glass container in the fridge for up to 3 days.