Recipe: Marinated Lamb Kabobs

This easy recipe is great for BBQ season.

  • 1 lb grass fed lamb cubes
  • 2 cloves fresh garlic, finely chopped
  • 2 twigs fresh rosemary, stems removed
  • Handful of fresh mint leaves (10-12 leaves)
  • 1 T cold-pressed olive oil
  • 1/3 cup balsamic vinegar
  • Sea salt- a few pinches
  • Pepper- a few good shakes
  • Skewer sticks (4-6)

In the morning:

Put lamb cubes in bowl, add in all other ingredients, stir well.  Refrigerate the bowl.

In the evening:

Stir again.  Skewer cubes onto sticks, leaving space between each cube.  Optionally you can also skewer chunks of onion, red pepper, cherry tomato or similar.  Grill on BBQ until well cooked (just a tad pink and soft in middle), turning as needed.

If you're new to lamb, this delicious marinade gives it a nice flavor that isn't lamb-y.

The fresh herbs and the vinegar both counter the charring of the meat that tends to be carcinogenic.

This dish is a family favorite. I can buy the lamb at my farmers market and it's a good price for high quality meat.

Pair with a Greek salad, some sautéed vegetables, a chunk of hot sweet potato. It's an easy, tasty, gourmet dinner!

Lamb is rich in iron, specifically ‘heme’ iron which is more absorbable than non-heme iron sources in vegetables.

Iron helps us with energy and stamina, and recovery from childbirth or heavy menstrual blood loss.

Iron seems to play an important role in early stages of fertilization and embryo development.  Our eggs are able to grab iron from the blood stream and store it for later use, perhaps showing the importance of the nutrient’s ability to power DNA and protein synthesis. (Source:  The Fertility Diet, by Jorge Chavarro, MD and Walter Willett, MD, 2009, McGraw Hill)

A 5 oz. serving of lamb contains about 9 mg iron, 18 mg zinc (great for sperm!), 254 mg potassium, 37 mg of B-12 and 33 mg of niacin.

Plus when you eat grass-fed lamb you are getting omega 3 essential fatty acids, good for sperm, good for egg, and good for every cell's function.

I recommend 2-3 5 oz. servings of grass-fed beef or lamb a week to my clients.

Bon Appetite!  Bridgit