Paleo Succulent Lamb Kebab
Indulge in the irresistible flavors of this Paleo Succulent Lamb Kebab recipe, crafted to deliver a tender and flavorful dining experience. Perfectly marinated lamb cubes are infused with the robust essence of olive oil, fresh rosemary, garlic, and warm spices like paprika and cumin, ensuring every bite is bursting with mouthwatering aroma. Paired with vibrant, grilled vegetables like bell peppers, zucchini, and red onion, these kebabs are not only visually appealing but also nutrient-packed, making them a wholesome, protein-rich meal. Easy to prepare in just 35 minutes (excluding marinating time), these kebabs are perfect for a backyard barbecue or a quick weeknight dinner. Serve them with a crisp green salad or cauliflower rice to keep your meal fully Paleo-friendly while satisfying your cravings for grilled goodness. Embrace the smoky char and juicy texture of this quick-cooking dish, ideal for anyone seeking healthy and flavorful recipes.
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Recipe Information
Ingredients
- 500 grams lamb leg or shoulder, boneless, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 3 cloves garlic cloves, finely minced
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
- 1 red onion, cut into 1-inch pieces
- 2 bell peppers (any color), cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch thick rounds
- 6 skewers metal or bamboo skewers (soaked in water if using bamboo)
Instructions
In a large mixing bowl, prepare the marinade by combining olive oil, lemon juice, minced garlic, chopped rosemary, cumin, paprika, sea salt, and black pepper. Mix well.
Add the cubed lamb to the marinade and toss to coat evenly. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or up to overnight for best flavor.
Preheat your grill or broiler to medium-high heat. If using bamboo skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
While the lamb marinates, prepare your vegetables by cutting them into 1-inch pieces or 1/2-inch thick rounds as specified. Set aside in a separate bowl.
Remove the marinated lamb from the refrigerator. Begin threading the lamb cubes, red onion pieces, bell peppers, and zucchini onto the skewers, alternating as you go to create vibrant kebabs.
Place the kebabs on the hot grill or broiler, turning them every 2-3 minutes to ensure even cooking on all sides. Cook for 10-12 minutes for medium lamb, or adjust time for your preferred doneness.
Once cooked, remove the kebabs from the grill and let them rest for 3-5 minutes. Serve warm alongside a fresh green salad or cauliflower rice for a fully Paleo-friendly meal.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 15.3 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2255 mg | 48% | |
*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.
