Low Sodium Succulent Lamb Kebab
Indulge in the tantalizing flavors of Low Sodium Succulent Lamb Kebabs—a heart-healthy twist on a classic favorite. Perfectly marinated in a zesty blend of low-sodium Greek yogurt, fresh garlic, lemon juice, and fragrant spices like cumin, coriander, and paprika, these tender lamb kebabs are grilled to perfection. Featuring optional vibrant veggies like zucchini, red onion, and bell pepper for added crunch and nutrition, these skewers are ideal for a wholesome weeknight dinner or an impressive barbecue dish. Ready in under an hour of active cooking and preparation, this recipe minimizes salt without sacrificing flavor, making it a great choice for health-conscious food lovers. Serve with whole-grain flatbread, fresh salad, or a dollop of low-sodium tzatziki for a balanced and satisfying meal.
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Recipe Information
Ingredients
- 500 grams Lamb (boneless, preferably leg or shoulder, trimmed of excess fat)
- 120 grams Greek yogurt (unsweetened, low sodium)
- 2 tablespoons Extra virgin olive oil
- 3 cloves Garlic (minced)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley (finely chopped)
- 1 medium Zucchini (cut into 1-inch pieces, optional for skewers)
- 1 medium Red onion (cut into chunks, optional for skewers)
- 1 medium Bell pepper (cut into squares, optional for skewers)
- 6 pieces Skewers (metal or pre-soaked bamboo)
Instructions
Cut the lamb into 1-inch cubes and set aside in a large mixing bowl.
In a separate bowl, prepare the marinade by combining Greek yogurt, olive oil, minced garlic, lemon juice, ground cumin, ground coriander, ground paprika, black pepper, dried oregano, and chopped parsley. Mix well until smooth.
Pour the marinade over the lamb and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
If using bamboo skewers, soak them in water for at least 30 minutes prior to assembling the kebabs to prevent burning during cooking.
Thread the marinated lamb cubes onto skewers, alternating with pieces of zucchini, red onion, and bell pepper, if desired.
Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
Place the skewers on the grill and cook for 10–15 minutes, turning occasionally, until the lamb is cooked to your desired level (medium-rare to medium works best, or until the internal temperature reaches 145°F/63°C).
Remove the skewers from the grill and let them rest for 5 minutes before serving.
Serve the kebabs with a side of fresh salad, whole-grain flatbread, or a dollop of low-sodium tzatziki sauce for a complete meal.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 20.5 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2703 mg | 58% | |
*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.
