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My Grandma’s Broiled Lamb Kebabs
For me a big part of cooking encompasses family and tradition, therefore I feel honored to make recipes that have been passed down in my family. There are a lot of great cooks in my family so naturally there are a lot of great family recipes. Today I am sharing my grandma’s lamb kebab recipe. This is a special recipe that my grandma used to make for my mom on her birthday. Now my mom has taught it to me and we make it together on special occasions.
This recipe requires some initial prep work, cutting veggies and making a marinade, and a few hours of inactive time to let the kebabs marinate. However, once that is done it’s a pretty straight forward and easy recipe. My grandma used to serve it with rice, however I like it with tabouli and baba ghanoush (click for recipes). With that being said you can serve them with whatever you like.
One more note, these kebabs are broiled. This is a simple and delicious way to cook them. However, if you would prefer to BBQ them, that would work great too. Anyways I hope you enjoy my family’s lamb kebabs as much as we do!
With love from my kitchen to yours,
Kayley
My Grandma’s Broiled Lamb Kebabs
AuthorKayley O'BrienNote this recipe requires several hours for the kebabs to marinate and it makes about 12 kebabs.
Thread the lamb cubes, onion pieces, pepper pieces, and mushrooms onto the skewers and lay flat in a large roasting pan. Leave room on each end of the skewer to add tomatoes later. For now lay the tomatoes in the roasting pan along with the kebabs.
Next make the marinade. Combine all the ingredients for the marinade in a flask or bowl and whisk till fully combined. Then pour the marinade over the kebabs, cover with foil and refrigerate for several hours or overnight. Turn the kebabs occasionally while marinating to insure the whole kebabs get covered with the marinade.
Then transfer the kebabs (but not the tomatoes) to a baking sheet and broil about 4 in away from the broiler for about 10 minutes, turning occasionally. Then add the tomatoes to the ends of the skewers and broil for about 5 more minutes or until the kebabs have lightly browned. Serve with tabouli and baba ghanoush or whatever you like and enjoy!
Ingredients
Directions
Thread the lamb cubes, onion pieces, pepper pieces, and mushrooms onto the skewers and lay flat in a large roasting pan. Leave room on each end of the skewer to add tomatoes later. For now lay the tomatoes in the roasting pan along with the kebabs.
Next make the marinade. Combine all the ingredients for the marinade in a flask or bowl and whisk till fully combined. Then pour the marinade over the kebabs, cover with foil and refrigerate for several hours or overnight. Turn the kebabs occasionally while marinating to insure the whole kebabs get covered with the marinade.
Then transfer the kebabs (but not the tomatoes) to a baking sheet and broil about 4 in away from the broiler for about 10 minutes, turning occasionally. Then add the tomatoes to the ends of the skewers and broil for about 5 more minutes or until the kebabs have lightly browned. Serve with tabouli and baba ghanoush or whatever you like and enjoy!
Notes
Nutrition:
| Ingredients | Calories | Fat | Carbs | Protein |
| 2 lbs leg of lamb | 1214 | 47.9g | 0g | 183.3g |
| 1 1/2 onion (168g) | 66.6 | 0.3g | 15.9g | 1.8g |
| 1 1/2 bell peppers (300g) | 60 | 0.5g | 14g | 2.7g |
| 36 crimini mushrooms (360g) | 102 | 1.2g | 19.2g | 8.4g |
| 1 cup cherry tomatoes | 27 | 0.3g | 5.8g | 1.3g |
| 1/4 cup olive oil | 480 | 56g | 0g | 0g |
| Total (12 kebabs) (serves 4) | 1949.6 | 106.2g | 54.9g | 197.5g |
| 1 serving (3 kebabs) | 487.4 | 26.6g | 13.7g | 49.4g |
Nutrition for Kebabs, Baba Ghanoush, and Tabouli:
| Ingredients | Calories | Fat | Carbs | Protein |
| 3 kebabs | 487.4 | 26.6g | 13.7g | 49.4g |
| 1/3 cup baba ghanoush | 134.7 | 10.4g | 8.6g | 3.5g |
| 3/4 cup tabouli | 86.4 | 5g | 10.2g | 1.9g |
| Total | 708.5 | 42g | 32.5g | 54.8g |
Notes:
* Nutrition is based on the products I use. I provide a nutrition table so that you can quickly check to see if your food products match or so that you can easily calculate the nutrition for any changes you want to make to the recipe. I think this helps if you have very specific diet goals and/or fitness and/or health goals. I also wanted you to be able to see exactly where I get the numbers for my nutrition facts so that you can see that they are reliable and learn more about macro breakdowns of food.
* I only calculated 1/4 of the olive oil because it is part of a marinade and you don’t consume most of the marinade.
Works Cited
1. Calorie King. https://www.calorieking.com/ Accessed 18 May 2020.
2. Nutritionix. Gladson. https://www.nutritionix.com/ Accessed 30 May 2020.
3. Eat This Much. https://www.eatthismuch.com/ Accessed 29 May 2020.
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
