DrBBQ Game Gluten-Free Grill Lamb Main Dish Paleo Skewers

DrBBQ’s Lamb Skewers with SPG Herbs

By Ray Lampe, Dr. BBQ

When I think about the flavors of garlic and herbs, my taste buds always want lamb, and these lamb skewers are a simple and tasty way to cook it for a weeknight dinner. If your butcher has cubed up lamb, you’re all set, but if not, just look for some loin or shoulder and you can easily cut it yourself. I’ve used red onion and grape tomatoes on my kebabs but feel free to make them your own by adding your favorite kebab friendly vegetables.


Print Recipe
  • Eight 6” skewers, preferably flat ones soaked in water for at least an hour
  • 1 lb lamb shoulder or loin, cut into bitesize cubes about 1” square
  • 1-pint grape tomatoes
  • 1/2 red onion, leaves divided and cut into pieces about 1” square for threading on skewers
  • 4 Tbsp olive oil, divided
  • 4 Tbsp Dizzy Pig SPG Herb seasoning


Preparation – a couple hours before you plan to cook

  1. Place the lamb in a bowl, drizzle with 2 tablespoons each of olive oil and Dizzy Pig SPG Herb seasoning, and toss well to coat
  2. Place the tomatoes and onions in another bowl, and toss them with 2 tablespoons each of olive oil and Dizzy Pig SPG Herbs seasoning
  3. Refrigerate both until ready to use


  1. Prepare the grill to cook direct over medium heat, about 350°F
  2. Thread the meat, tomatoes and onions on the skewers, alternating them and dividing among the skewers
  3. Place the skewers on the cooking grate
  4. Cook, flipping occasionally, until the meat is golden brown and cooked to an internal temperature of about 150°F