Low-Carb Lamb Shish Kabobs
Low-Carb Lamb Shish Kabobs are great with Tzatziki Sauce, and cooking the lamb on a kabob with veggies makes it a bit more budget friendly!
The first time I ever tasted lamb was in college when I worked at Le Parisien Restaurant in downtown Salt Lake (now closed), where we would occasionally have Rack of Lamb as a special. We certainly never had anything remotely like these Low-Carb Lamb Shish Kabobs at home when I was growing up! But I loved the flavor of lamb from the first time I tried it, and it’s something I’ll buy occasionally as a splurge.
This recipe for Lamb Shish Kabobs had been hanging out back in the archives since 2007, with photos that probably wouldn’t have enticed you try make it. And when I had some leg of lamb from Costco and decided to make this for a dinner and snap some better photos, I couldn’t resist putting some pieces of zucchini on the skewers along with the red onion and making the marinade a bit simpler to put together.
We absolutely loved this recipe, but the zucchini took longer on the grill than we thought it would, so if you like your lamb on the rare side, I’d cut the zucchini a bit thinner than you see in my new-and-improved photos. I served the Lamb Kabobs with my favorite Low-Carb Pita Bread and Tzatziki Sauce, but the lamb with Tzatziki Sauce was a great combination, whether or not you wrapped it in pita to eat it! And even though you see four skewers in the photo, this recipe will easily serve six if you serve with some tasty low-carb side dishes.
How to Make Low-Carb Lamb Shish Kabobs:
(This is just a summary of the steps shown in the photos; scroll down for complete recipe.)
- Trim desired amount of fat from the lamb and cut in cubes 1 1/2 inches square.
- Whisk together ingredients to make the marinade.
- Put lamb in a Ziploc bag, pour in marinade, and let it marinate all day in the fridge (or even overnight and part of a day).
- When you’re ready to cook, drain lamb into a colander placed in the sink and let it come to room temperature while you preheat the grill to high.
- Cut zucchini and red onions into same-size pieces (remember to make the zucchini a bit thinner if you want lamb that’s on the rare side.)
- Thread skewers with lamb pieces, zucchini pieces, and red onions. Brush kabobs with a bit of olive oil so they won’t stick on the grill.
- Cook lamb kabobs to desired doneness, turning the grill down to medium-high when you put the kabobs on and using an Instant-Read Meat Thermometer (affiliate link) to see when the lamb is done to your liking.
- Serve hot, with Low-Carb Pita Bread and Tzatziki Sauce if desired.
Make it a Low-Carb Meal:
More Lamb Cooked on the Grill
I used my fresh-frozen lemon juice for this recipe.
This recipe created by Kalyn many years ago, with inspiration for several cookbooks. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Serving Size: 1
Amount Per Serving: Calories: 598Total Fat: 42gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 165mgSodium: 136mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 47g
I used my fresh-frozen lemon juice for this recipe. This recipe created by Kalyn many years ago, with inspiration for several cookbooks.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Lamb Shish Kabobs are a great dish for low-carb diet plans, and even for the South Beach Diet if the lamb is well-trimmed. If you use the low-carb pita bread, that would be phase two or three for South Beach.
Find More Recipes Like This One:
Use Grilling Recipes for more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.