Low Sodium Lamb Kabob
Savor the rich and herbaceous flavors of this Low Sodium Lamb Kabob recipe, a heart-healthy twist on the classic Mediterranean dish. Tender cubes of boneless lamb leg are marinated in a fragrant blend of olive oil, fresh lemon juice, rosemary, thyme, garlic, and warming spices like paprika, delivering bold flavor without the need for added salt. Paired with vibrant, caramelized bell peppers and onions, these kabobs are grilled to perfection in just 12 minutes, making them an easy yet impressive option for weeknight dinners or outdoor gatherings. Serve these juicy grilled lamb kabobs alongside a crisp salad or roasted vegetables for a wholesome, low-sodium meal that's equal parts nutritious and delicious. Perfect for health-conscious cooks looking for a protein-packed and flavorful dish!
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Recipe Information
Ingredients
- 1.5 pounds Lamb leg, boneless
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 teaspoons Fresh rosemary, chopped
- 2 teaspoons Fresh thyme, chopped
- 3 cloves Garlic, minced
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 Onion, large
- 3 Bell peppers, assorted colors
Instructions
Cut the lamb into 1.5-inch cubes and place them in a large mixing bowl.
In a separate small bowl, whisk together olive oil, lemon juice, rosemary, thyme, minced garlic, black pepper, and paprika to create the marinade.
Pour the marinade over the lamb cubes and toss well to ensure each piece is coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
Preheat the grill to medium-high heat.
While the grill heats, prepare the vegetables by cutting the onion and bell peppers into 1.5-inch pieces.
Assemble the kabobs by threading lamb pieces alternately with onion and bell pepper pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
Place the kabobs on the preheated grill and cook for 10-12 minutes, turning occasionally until the lamb is cooked to your desired doneness and the vegetables are tender.
Remove the kabobs from the grill and let them rest for a few minutes before serving to allow the juices to redistribute.
Serve the kabobs hot alongside a fresh salad or roasted vegetables as desired.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 493 mg | 21% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 20.5 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3250 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
