Eosinophilic Esophagitis Friendly Harissa-Style Lamb Skewers with Maple Mustard
Total time1 hr 2 min
Prep time20 min
Cook time12 min
4.7(16)
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Learn more →Ingredients
4 servings
For the skewers
- 1 ½ lb ground lamb
- 2 tbsp garlic-infused olive oil
- 2 tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- ½ tsp ground caraway
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 tbsp scallion greens, thinly sliced
- 2 tbsp fresh flat-leaf parsley, finely chopped
For the maple mustard
- 3 tbsp pure maple syrup
- 3 tbsp dijon mustard
- 1 tbsp garlic-infused olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp smoked paprika
- pinch of salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a small bowl, whisk together the maple syrup, Dijon mustard, 1 tbsp garlic-infused olive oil, lemon juice, 1/4 tsp smoked paprika, and a pinch of salt until smooth. Set aside.
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