Pineapple, Mint and Lamb Kebabs

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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
  • 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.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. 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 has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


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  • Stephanie Günther says

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  • 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

      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!


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