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Lamb Kabobs with Creamy Herb Sauce

Serves 4

Dip each bite of these lamb kabobs in this creamy herb sauce for a decadent meal. These are wonderful served with a side of cauliflower rice and your favorite olives!

Prep Time: 15 minutes
Cooking Time: 20 minutes

4 wooden kabob skewers
¼ cup olive oil
1 tablespoon coconut aminos
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
Juice & Zest from ½ fresh lemon
1 medium yellow onion, peeled & chopped in thick pieces
1 pound of lamb steaks, diced in 1 ½” x 1 ½” pieces (about 20 pieces)
Creamy Herb Sauce:
½ cup full-fat sour cream
1 cup fresh basil
1 cup fresh cilantro
1 tablespoon dried rosemary
1 tin of anchovies, packed in olive oil
1 teaspoon sea salt
½ teaspoon black pepper
Zest from ½ fresh lemon


Soak wooden skewers in water for at least 15 minutes to avoid burning them or use stainless steel skewers.

Whisk your marinade ingredients together in a big bowl.

Add your onion and lamb to the bowl of marinade and allow to soak up all of the flavors for at least 15 minutes.

Thread each skewer with your marinated onion and lamb.

Heat a grilled pan to medium heat and add butter or ghee.

Place skewers on the same heated grill pan and do not move, so that they get good charred grill lines on them.

Flip after 2 minute per side.

Pulse all creamy herb sauce ingredients together in a food processor or blender until creamy and well-combined.

Serve between 4 with creamy herb sauce, storing any leftovers in a glass container in the freezer for up to 3 days.


Calories: 521
Carbs: 5
Net Carbs: 4
Protein: 35
Fat: 39