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With the warmer weather approaching I tend to start to crave lots of summer foods, like these lamb kabobs. I think there is this misconception that if you don’t have a grill you can’t have grilled foods, but I am here to prove you wrong. You can totally make any foods that require the grill in your home by getting yourself a good grill pan. I use my grill pan for burgers, kabobs, grilled veggies, you name it and I definitely think its a kitchen staple.

Now for these kabobs its all about getting some quality meat. I personally love all of Buy Ranch Direct products. They are 100% grass fed and grass fed finished, no hormones, no antibiotics, and humanely raised. You can order your stuff on their website if interested.

What you are going to need for these kabobs include:

  1. Red onion
  2. Bell peppers in multiple colors
  3. Mushrooms
  4. Zucchini
  5. Juice of a couple lemons
  6. Primal Palates super gyro seasoning
  7. Minced garlic
  8. Lamb cut up into bite size pieces
  9. Skewer sticks that I soaked in water overnight to prevent them from burning
  10. Homemade chimichurri sauce (see below)

The first step you want to do is cut up your lamb into bite size pieces and marinate your meat. The marinade includes; lamb, juice of a lemon, super gyro seasoning, salt and pepper, and minced garlic. I like to marinate my meat for about an hour in the fridge. While your meat is marinating you want to chop up all your veggies and prepare your chimichurri sauce.

I love combining parsley and cilantro together for a delicious refreshing spin on chimichurri sauce. This chimichurri sauce is super easy to prepare if you have a food processor or high powered blender. You just have to add all the ingredients to food processor and process until you get your desired consistency. I like to keep mine somewhat chunky, but that is my personal preference. The nice thing about this sauce is you will be left with leftovers and you can add this to about anything, it’s very versatile.

Here is what you are going to need for the chimichurri:

  1. Parsley
  2. Cilantro
  3. Garlic
  4. Avocado oil or Olive oil
  5. Red wine vinegar
  6. Salt + pepper to taste
  7. Juice of a lime

Now that you have all the prep work done its now time to assemble your kabobs. Take your marinated kabobs and add 1-2 pieces of the lamb to each skewer, then add your bell peppers, mushrooms, onion, and zucchini, to each skewer. Repeat this for a few times until you have your skewer filled. Now add to an oiled grill pan and cook a couple minutes on each side.

When reheating these, I like to stick mine in my convection oven for 5 minutes to reheat, or I will eat it cold in salads for work. Store in an airtight container in your fridge for 3-4 days.


Lamb kabobs


Lamb kabobs

  • 1 lb Buy Ranch Direct lamb kabobs chopped into bite size pieces
  • 1 lemon juiced
  • 1 Tbsp Primal Palate super gyro seasoning
  • Salt + pepper to taste
  • 2 tsp minced garlic

chimichurri sauce

  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 3 garlic cloves
  • 1/2 cup avocado oil
  • 1/4 cup red wine vinegar
  • Salt + pepper to taste
  • 1 lime juiced


Lamb kabobs

  • Add everything to a bowl and let sit in marinade for 10 minutes.
  • Chop red, yellow, orange bell peppers, zucchini, red onion, and mushrooms.
  • Add everything to wooden skewers (which I soaked in water to prevent burning).
  • Add some avocado oil to grill pan and cook a couple minutes each side.
  • Serve with chimichurri sauce

chimichurri sauce

  • Add everything to food processor and process a couple times.
  • Let sit at room temperature for a few minutes and serve.
  • Store in fridge in a mason jar.