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Shish Kebab

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cup fresh lemon juice
cup chopped yellow onion
1 large clove garlic, chopped
2 tablespoons extra virgin olive oil
2 teaspoons dry mustard
teaspoon coarse salt
teaspoon freshly ground pepper
1 shoulder or boneless leg of lamb (2 pounds), cut into 1 -inch cubes
1 yellow onion, cut into 6 to 12 wedges
1 green bell pepper, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
6 to 12 large fresh button mushrooms


Serves: 6


To make the Shish Kebab Marinade, combine the lemon juice, onion, garlic, olive oil, mustard, salt, and pepper in a large resealable plas­tic bag and blend well. Add the lamb and turn to coat all over. Seal the bag, and refrigerate for several hours or overnight, turning the lamb at least once.

When ready to grill the lamb, remove it from the marinade (discard the marinade). Thread the lamb cubes onto metal skewers (or wooden skewers that have soaked in water for at least 30 minutes) and the veg­etables onto separate skewers. Or, alternately thread lamb, onion, pep­pers, and mushrooms onto the skewers. It is best to thread the lamb and vegetables on double-pronged skewers or two skewers that are par­allel to each other, about 1 inch apart. This will prevent the lamb and vegetables from spinning around when the skewer is turned, making it easier to cook them evenly on both sides. Place the skewers on a grill coated with a nonstick vegetable spray over medium-hot coals. Cover the grill and cook for 8 to 12 minutes or until a meat thermometer reg­isters 150 degrees F for medium-rare or 160 degrees F for medium, turning the skewers at least once.


7g carbohydrates, 311 calories, 36g protein, 15g fat, 2g dietary fiber, 243mg sodium, 109mg cholesterol

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