Lamb Kabobs

Lamb kabobs on a plate

KETO, PALEO

Serves: 6

Dr. B is a BBQ master and these amazing lamb kabobs are his invention. There is nothing quite like the flavors of grilled lamb, garlic and rosemary. 

Utensils:

Metal kabob skewers

Ingredients

2 pounds pastured lamb, cut into 1-1.5 inch cubes

1 large red onion- cut into 1 inch cubes

Spearmint - remove the leaves from the stems

For the Marinade:

2 stems rosemary

6 cloves garlic, minced

½- ¾ cup olive oil

Juice of 1 lemon

Remove rosemary “leaves” from the stems and chop fine. Mince garlic cloves. In a small pan on the stovetop, add olive oil and quick saute to rosemary and garlic to release oils. Cook until just fragrant but do not brown the garlic. Take the pan off of the heat and then add the lemon juice.

Salt and pepper the lamb cubes and then in a shallow dish, cover lamb cubes in the marinade and allow to sit for an hour or longer in the refrigerator. Be sure meat is covered completely with the marinade. You may add a bit more olive oil is you need more liquid to cover the meat.

When you are ready to cook, load the skewers with first onion, then mint, then meat and repeat to fill the entire skewer.

Cook the skewers on the grill until the meat feels firm or use a meat thermometer to 130* (about 8-12 minutes with the lid closed), turning to evenly brown the meat. If you are cooking these kabobs on a sheet pan in the oven, broil them until browned- taking them out to turn them over once. 

Serve with grilled zucchini, cucumber tzatziki, paleo flatbread and a side salad loaded with veggies.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lamb kabobs on a plate

Lamb Kabobs


  • Author: Beth Bollinger

Description

KETO, PALEO

Serves: 6

Dr. B is a BBQ master and these amazing lamb kabobs are his invention. There is nothing quite like the flavors of grilled lamb, garlic and rosemary.


Ingredients

Scale

Utensils:

Metal kabob skewers

Ingredients:

2 pounds pastured lamb, cut into 1-1.5 inch cubes

1 large red onion- cut into 1 inch cubes

Spearmint - remove the leaves from the stems

For the Marinade:

2 stems rosemary

6 cloves garlic, minced

½- ¾ cup olive oil

Juice of 1 lemon


Instructions

Remove rosemary “leaves” from the stems and chop fine. Mince garlic cloves. In a small pan on the stovetop, add olive oil and quick saute to rosemary and garlic to release oils. Cook until just fragrant but do not brown the garlic. Take the pan off of the heat and then add the lemon juice.

Salt and pepper the lamb cubes and then in a shallow dish, cover lamb cubes in the marinade and allow to sit for an hour or longer in the refrigerator. Be sure meat is covered completely with the marinade. You may add a bit more olive oil is you need more liquid to cover the meat.

When you are ready to cook, load the skewers with first onion, then mint, then meat and repeat to fill the entire skewer.

Cook the skewers on the grill until the meat feels firm or use a meat thermometer to 130* (about 8-12 minutes with the lid closed), turning to evenly brown the meat. If you are cooking these kabobs on a sheet pan in the oven, broil them until browned- taking them out to turn them over once.

Notes

Serve with grilled zucchini, cucumber tzatziki, paleo flatbread and a side salad loaded with veggies.