Paleo Lamb Kabob
Fire up the grill and indulge in the bold flavors of Paleo Lamb Kabob, a wholesome and protein-packed dish perfect for an outdoor gathering or weeknight dinner. Tender lamb shoulder marinated in a savory blend of olive oil, fresh lemon juice, garlic, cumin, coriander, smoked paprika, and oregano delivers deep Mediterranean-inspired flavor in every bite. Vibrant red and green bell peppers, along with red onion, add colorful flair and smoky sweetness as they caramelize on the grill. With just 20 minutes of prep time and a quick cook on skewers, this paleo-friendly recipe is ideal for clean eating enthusiasts looking for a satisfying, nutrient-dense meal. Serve these juicy kabobs alongside a crisp salad or roasted vegetables for a complete feast that’s both healthy and delicious. Keywords: Paleo Lamb Kabobs, grilled lamb skewers, Mediterranean lamb recipe, paleo-friendly grilling.
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Recipe Information
Ingredients
- 1 pound lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 piece red bell pepper, cut into 1-inch pieces
- 1 piece green bell pepper, cut into 1-inch pieces
- 1 piece red onion, cut into 1-inch pieces
- 8 pieces bamboo skewers
Instructions
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
In a large bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, dried oregano, ground black pepper, and salt to make the marinade.
Add the lamb cubes to the marinade. Toss well to coat the lamb evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
Preheat the grill to medium-high heat.
Remove the lamb from the refrigerator and let it sit at room temperature for about 15 minutes.
Thread the marinated lamb cubes onto the soaked skewers, alternating with pieces of red bell pepper, green bell pepper, and red onion.
Place the skewers on the preheated grill. Cook for 12-15 minutes, turning occasionally, until the lamb is browned and cooked to your desired level of doneness, and the vegetables are tender.
Remove the skewers from the grill and let them rest for a couple of minutes before serving.
Serve the lamb kabobs hot, with your favorite Paleo side dish or salad.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 13.3 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2102 mg | 45% | |
*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.
