Grilled Lamb Kabobs

Grilled Lamb Kabobs


These kabobs are inspired from
Moroccan Cuisine. Lamb is a hypo-allergenic food; most people will not react from it so this recipe is safe to eat on the Modified Elimination Diet. Lamb is a better option to buy than beef if you can’t buy organic because sheep are not given the hormones and pesticides that cows typically are. Traditionally, Spring time is the best time to eat lamb.

Many folks are scared of lamb due to the high saturated fat content. From my perspective certain metabolic types should limit lamb to no more than once weekly, whereas others can enjoy it more frequently. Per 4 oz. serving lamb contains 60% of the daily protein requirements as opposed to 21% of saturated fat requirements. We need saturated fat to provide structure and stability to our cell membranes and also to convert omega 3 fatty acids into their active EPA/DHA forms. Lamb is also an excellent source of zinc (healthy immune system) and B vitamins (energy production). 

If you’re not avoiding gluten, you may serve these Kabobs over whole
wheat couscous. Otherwise, brown rice works just fine. Or you can always just
enjoy them with a giant salad or just on their own! 

Cumin is a tasty spice and can actually help to ease
pain and inflamed joints. The ginger and garlic in the recipe also help with that! 


Pre-soaked wooden skewers or
metal skewers

3 Tbsp extra virgin olive oil

3 tsp cumin

1 clove garlic, peeled and mashed

½ tsp ground ginger

Sea salt & freshly ground

1/2 lb lamb stew meat (cut into

1-2 zucchinis

1 yellow onion

2 portabella mushrooms (these are
nice and thick for the kabobs)

1 organic red pepper

1 organic green pepper


  • Mix the olive oil and spices in a shallow bowl.
  • Marinade the lamb pieces in the olive oil mixture.
  • Preheat the broiler or use an outdoor grill.
  • Chop vegetables into chunky pieces for skewering.
  • Alternate lamb, onion, red pepper, zucchini,
    mushroom, onion, green pepper until you fill up all of your skewers.
  • Brush any remaining olive oil mixture on top of
  • Grill for about 5 minutes on each side or until done.
  • Eat them while they’re hot!


About nutritionthatworks

Sylvie Nalezny has a Master's degree in Holistic Health Education and is a certified Nutrition Educator. She has worked as a Nutritionist specializing in weight loss and overcoming sugar addiction and as a Wellness Coach, helping people to create healthy habits.

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