Burgundy-Pepper Lamb Kabobs

by Jul 2, 2013Meal Plans, Real Food Basics0 comments


Summer is my favorite season. I know I say that on pretty much every blog post I write during the summer, but it’s true! I can let my creativity run wild with summer food. It’s full of flavor and so fresh! Because we eat as local (as long as it’s non-GMO and grown organically) and in season as possible, there are some foods that we miss that we don’t get during any other season.

Kabobs are so fun to make and eat! Kids love them! You can put anything on a skewer and call it a masterpiece! I am able to get grass-fed lamb already marinated from Trader Joe’s. It’s not local but I haven’t found a local source for lamb where I live. I’m working on it!


To control what goes into your marinade, make your own. This  burgundy-pepper marinade recipe is a great option. It’s very simple to make and uses real ingredients. If you don’t have lamb, substitute grass-fed beef.


Burgundy-Pepper Lamb Kabobs


  • 1-2 lbs grass-fed lamb tips or beef cubes
  • Bell pepper (color of choice)
  • Cherry Tomatoes
  • Onion
  • If meat not already marinated - follow recipe below
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 1/2 cup oil (preferably coconut)
  • 1/2 cup burgundy or dry red wine
  • 2 tablespoons ketchup
  • 2 tablespoons molasses
  • Skewers


  1. If meat is not already marinated, mix marinade with meat in a mixing bowl and coat.
  2. Cover with a lid and refrigerate at least one hour or overnight.
  3. Cut vegetables into uniform-sized pieces.
  4. Alternate meat and vegetables on skewers.
  5. Grill until cooked through.



What is your favorite kabob combo?



Shared at the Sunday School Blog Carnival.


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