Grilled Sage Lamb Kabobs



Serving size

1 kabob
30 Minutes
>4 hours (overnight is best)

This recipe can easily be multiplied by any amount. The marinade keeps well overnight and the leftover kabobs make great sandwiches.

Grilled Sage Lamb Kabobs


2 Tbsp. Fresh sage
2 Tbsp Chives, raw
1 Tbsp. Lemon juice
1 Tbsp. Maple syrup
1 Tbsp. Sherry
1 Tbsp. Olive oil
1 Tbsp Light brown sugar
1/4 tsp. Salt
8 ounces Lamb shoulder
2 cup Water
8 ounces Red potatoes (choose potatoes less than 2 ounces in weight each)
1/2 medium White onions (peeled and halved)
1/2 medium Red bell peppers
6 piece whole Mushrooms, shiitake, raw (stemmed)


Place the sage, parsley, chives, lemon juice, pure maple syrup, sherry, olive oil, brown sugar and salt in a blender and puree until smooth.

Cut the lamb into eight, one-ounce cubes. Combine the marinade and lamb in a zipper bag. Allow to marinate in the refrigerator at least four hours (overnight is best).

Place the water in a stock pot fitted with a steamer basket over high heat.

Cut the potatoes in half. Place the potatoes and the half onion in a steamer and steam for 15 minutes. Allow to cool.

Quarter the half onion and the pepper.

On a skewer place, alternate: mushroom cap, lamb cube, quartered onion, quartered pepper and potato. Keep the marinade in reserve.

Cook kabobs over a hot grill. Turn about every three minutes and baste with the remaining marinade as the kabobs cook.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

More proof that red meat is okay. Buy the best quality New Zealand lamb and trim it well. Pair it with good aromatic herbs, such as sage or rosemary, and you cannot go wrong.

"I wanted adventures. I wanted to go up the Nung river to the heart of darkness in Cambodia. I wanted to ride out into a desert on camelback, sand and dunes in every direction, eat whole roasted lamb with my fingers."

Anthony Bourdain, A Cook's Tour: Global Adventures in Extreme Cuisines