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lamb kebabs recipe

lamb kebabs recipe

Swanky & Savory Lamb & Artichoke Kebobs with Greek Sour Cream Sauce

This recipe can easily be made LOW CARB.

Prep & cook time: 30 mins (+marinating time). (4 servings)


♦ 1.5 lb. Lamb Meat (if getting bone-in leg, make sure you’ll have enough meat)
2 T. (1/2 packet) Spitfire Gourmet Swanky & Savory
♦ 1 Lemon (or Lemon Juice)
♦ 1 Green Peppers
♦  1 Red Pepper
♦ Fresh Garlic (jar works great)
♦ Olive Oil
♦ Oregano
♦ Skewers for kebobs


1. Whisk 2 T. (1/2 packet) Spitfire Gourmet Swanky & Savory into the juice of 1/2 Lemon (1/4 cup Lemon Juice), 1/4 cup Olive Oil  & 1 tsp. Oregano. Slice 1.5 lbs.  Boneless Lamb Leg into 1 1/2” chunks, and marinate for 2 hours (or up to 2 days for deepest flavor). GOURMET TIP: It’s always best to marinate in the smallest container possible (like a bag), so meat is fully submerged.

2. Make kebobs, saving marinade, with about 12 large Marinated Artichoke Hearts (canned works great) & Colored Peppers, and grill to medium/rare. Makes about 6 kebobs.

For Sauce:
Put the marinade in a small sauce pan, and add 1 tsp. chopped Garlic. Boil for 10 minutes. Mix in 2 oz. Cream Cheese and 1/4 cup Sour Cream. Salt to taste.  

Wine (the best part): Pairs excellent with a red Chianti, Bordeaux or Cabernet, or a white dry Rose or dry Champagne.

On a mission to help families eat better. Cook easy gourmet dinners with tender juicy flavorful big meat dishes of beef, big game (like steak, venison, bear and elk), birds (like pheasant, wild turkey, duck and chicken) and wild caught fish (like salmon, tuna and trout)… all with healthy vegetables, sides or easy one-dish dinners.