Mediterranean Lamb Kebabs with Greek Salad & Roasted Brussels Sprouts

This balanced dinner features lean ground lamb to deliver highly bioavailable iron, helping counteract fatigue from low ferritin. Cumin and garlic offer anti-inflammatory benefits, while roasted Brussels sprouts provide sulfur-rich fiber that assists with estrogen detoxification. The fresh tomato-cucumber salad is dressed with monounsaturated fats from avocado oil to promote healthy cholesterol levels.

Ingredients

• 120g lean ground lamb
• I cup Brussels sprouts, halved
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 2 tsp avocado oil (divided)
• Itbsp fresh lemon juice
• Spices: 1/2 tsp ground cumin, 1/2 tsp garlic powder, salt, and black pepper

Instructions

1. Preheat oven to 400°F (200°C). Toss halved Brussels sprouts in 1 teaspoon of avocado oil, salt, and pepper, then roast on a baking sheet for 20 minutes until caramelized.
2. Mix the ground lamb with cumin, garlic powder, salt, and pepper. Shape into small kebab patties or cylinders.
3. Heat a grill pan or skillet over medium-high heat. Cook the lamb kebabs for 4-5 minutes per side until cooked through.
4. Prepare the salad by combining the diced cucumber and cherry tomatoes. Toss in the remaining teaspoon of avocado oil and fresh lemon juice.
5. Plate the hotlamb kebabs alongside the roasted Brussels sprouts and fresh cucumber-tomato.