Pineapple, Mint and Lamb Kebabs

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!

I love kebabs – they are fun, easy to make, and everything you thread on there gets a tasty layer of char on them. Here I have come up with a simple recipe using lamb, mint and pineapple, both for the marinade and as a kebab accessory. That makes it full of extra-pineapple goodness! The flavor of these is incredible, and they are sure to be a hit at a summer BBQ. The pineapple marinade has the perfect amount of acidity to tenderize the meat, and it will work for almost anything – try beef instead of lamb if you have some.

lamb kebabs
Pineapple, Mint and Lamb Kebabs
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1 large pineapple, chopped into 1½" cubes
  • 2 cloves garlic
  • ½-inch piece ginger
  • ½ teaspoon sea salt
  • 16-24oz lamb shoulder steak, cut into 1½" cubes
  • 1 bunch mint leaves
  • cinnamon, to taste
  • You will also need:
  • wooden or metal skewers
Instructions
  1. Place 1½ cups of the pineapple cubes, garlic, ginger, and sea salt in a blender and blend until incorporated. Place in a container or plastic bag with the lamb and marinate for 1 hour, 2 hours maximum.
  2. If you have wooden skewers, soak them in water before using so that they don't burn on the grill. When the lamb is finished marinating, remove and discard marinade. Thread the lamb, pineapple, and mint on the skewers, alternating one of each. Sprinkle skewers with a dusting of cinnamon.
  3. Grill for 10 minutes or until meat is finished, turning and watching to ensure that they don't burn.

 

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

11 comments

  • Can I promote you in my iPad magazine?
    I was reading a recipe from your cookbook “Bone Broth and Strawberry Coconut Cheese cake” that i just purchase after hearing you on the show with Stacy and Sarah. Your work is really awesome and very insightful. I love your content. My team and I read what you are doing yo help health enthusiast and absolutely love it. We want you to check out Paleo Diet Magazine. We’re doing the magazine’s issue.
    We’re wondering if I could re-print those pictures and recipes in our magazine. Can we feature your recipes in our magazine and give you credit for writing them. Would you like us to put an image of you on the cover? May we do a Skype auto interview?
    Warm Regards,
    Rosetta Wood
    Paleo Diet Magazine
    http://bit.iyPaleoMagazine

    • autoimmunepaleo says

      Hi Rosetta,
      Feel free to send me an inquiry at autoimmunepaleo at gmail.com. I have never heard of your magazine and would like some more information about it before agreeing to something like that. Thanks

  • Stephanie Günther says

    Help me! 😉

    I bought the cookbook with iPhone, but now when I click on the Site it cames ERROR. I paid with Paypal… I see the book one times… Please help me! The Number of the Site was 1232785.

    Many Greetings to you

    • autoimmunepaleo says

      Hi Stephanie – I reactivated your download link and sent you an email. Let me know if it doesn’t work out and I will figure something out!

      Mickey

  • Steph says

    Hi! I love your recipes! They are so nourishing and delicious. I can’t wait for your cookbook to come out (in hardcover). I was wondering if you think this could be done with ground lamb. Kind of kofka style. I was thinking of processing the pineapple (or mango because that’s what I have on hand), ginger, salt, mint, and garlic, then mixing it into the ground lamb. Do you think this would make for a too soggy/fall apart kofka kebab? Any other suggestions would be appreciated! Thanks for all you do!

    • Mickey says

      Steph,
      I think this would work awesome with ground lamb! Mango sounds like a delicious sub for the pineapple. I wouldn’t let it marinate too long. Let me know how it goes!

      Mickey

  • […] Pineapple, Mint & Lamb Kebabs by Autoimmune Paleo […]

  • […] Whole 30 Slow Cooker Recipes from Meatified Avocado Stuffed Meatballs from Honey, Ghee & Me Whole 30 Shopping at Costco from Life Made Full Yam, Celery Root Bacon Hash from Rubies & Radish…Ginger Chicken from A Girl Worth Saving Basil Brushed Roasted Artichokes from With Food + Love Cumin […]

  • […] Pineapple Mint and Lamb Kebabs by Autoimmune Paleo […]

  • […] Table Lemon Garlic Rosemary Chicken from Phoenix Helix Barbecued Poussins from Comfort Bites Pineapple Mint and Lamb Kebabs from Autoimmune Paleo Cilantro Lime Shrimp with Strawberry Mango Salsa from My Big Fat Grain Free […]

Leave a Comment

Rate this recipe: