Pineapple, Mint and Lamb Kebabs
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  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.
Recipe by Autoimmune Wellness at