Low Sodium Succulent Lamb Kebab

Transform your grilling game with these Low Sodium Succulent Lamb Kebabs, a heart-healthy take on a classic favorite. Juicy, tender chunks of marinated lamb are infused with bold Mediterranean flavors, thanks to a luscious blend of Greek yogurt, garlic, lemon juice, and aromatic spices like cumin and paprika. Perfect for those watching their sodium intake, this recipe skips the salt but delivers maximum flavor through fresh herbs and zesty ingredients. Threaded with colorful vegetables like zucchini, bell peppers, and red onion, these kebabs create a vibrant and nutritious meal that’s perfect for weeknight dinners or summer gatherings. Ready in under an hour (excluding marinating time), these kebabs are best served sizzling hot off the grill with a side of whole-grain flatbread or a dollop of low-sodium tzatziki sauce.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Lamb (boneless, preferably leg or shoulder, trimmed of excess fat)
• 120 grams Greek yogurt (unsweetened, low sodium)
• 2 tablespoons Extra virgin olive oil
• 3 cloves Garlic (minced)
• 2 tablespoons Lemon juice (freshly squeezed)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground paprika
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Dried oregano
• 2 tablespoons Fresh parsley (finely chopped)
• 1 medium Zucchini (cut into 1-inch pieces, optional for skewers)
• 1 medium Red onion (cut into chunks, optional for skewers)
• 1 medium Bell pepper (cut into squares, optional for skewers)
• 6 pieces Skewers (metal or pre-soaked bamboo)

Directions

Step 1

Cut the lamb into 1-inch cubes and set aside in a large mixing bowl.

Step 2

In a separate bowl, prepare the marinade by combining Greek yogurt, olive oil, minced garlic, lemon juice, ground cumin, ground coriander, ground paprika, black pepper, dried oregano, and chopped parsley. Mix well until smooth.

Step 3

Pour the marinade over the lamb and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Step 4

If using bamboo skewers, soak them in water for at least 30 minutes prior to assembling the kebabs to prevent burning during cooking.

Step 5

Thread the marinated lamb cubes onto skewers, alternating with pieces of zucchini, red onion, and bell pepper, if desired.

Step 6

Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.

Step 7

Place the skewers on the grill and cook for 10–15 minutes, turning occasionally, until the lamb is cooked to your desired level (medium-rare to medium works best, or until the internal temperature reaches 145°F/63°C).

Step 8

Remove the skewers from the grill and let them rest for 5 minutes before serving.

Step 9

Serve the kebabs with a side of fresh salad, whole-grain flatbread, or a dollop of low-sodium tzatziki sauce for a complete meal.

Nutrition Facts

Serving size	(1475.0g)

Amount per serving	% Daily Value*
Calories	1749.2

Total Fat 131.1g	0%
Saturated Fat 44.6g	0%
Polyunsaturated Fat g
Cholesterol 404mg	0%
Sodium 424.4mg	0%
Total Carbohydrate 42.2g	0%
Dietary Fiber 10.0g	0%
Total Sugars 20.5g
Protein 120.9g	0%

Vitamin D 0IU	0%
Calcium 348.9mg	0%
Iron 12.9mg	0%
Potassium 2703.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.4%

Protein: 26.4%

Carbs: 9.2%