Lamb Kebabs - For the Carnivore Diet
These lamb kebabs are stripped down to the essentials: rich lamb, salt, and animal fat for basting. Cubed leg or shoulder is threaded on skewers and seared hot so the outside caramelizes while the inside stays tender and pink. A quick rest locks in the juices, and a final touch of salt brings everything into balance.
Keep the cubes uniform so they cook evenly, and leave small gaps between pieces on the skewer to encourage browning. Metal skewers conduct heat through the center, helping the meat cook more evenly, but any sturdy skewer works. Grill over high heat or use your oven’s broiler or a ripping-hot grill pan on the stove; aim for a medium-rare center around 125–130°F, or cook to your preferred doneness. Basting with tallow boosts flavor and helps develop a glossy crust. If your version of carnivore includes dairy, a light shave of aged sheep’s milk cheese on top is an excellent finish.
Ingredients
- 2 lb (900 g) lamb leg or shoulder, cut into 1 1/4-inch cubes
- 1 1/2 tsp fine salt, plus a pinch of flaky salt to finish (optional)
- 2 tbsp beef tallow or melted lamb fat, plus extra for basting
- Optional: 2 oz aged sheep’s milk cheese, shaved or grated, for serving
Instructions
- Preheat a grill to high heat (450–500°F). For a broiler alternative, set the oven rack about 6 inches from the element and preheat the broiler; or heat a grill pan over high until smoking.
- Pat the lamb dry and cut into uniform 1 1/4-inch cubes.
- Toss the lamb with the salt and 2 tbsp melted tallow until evenly coated.
- Thread the cubes onto metal skewers, leaving a small gap between pieces for airflow.
- Grill 3–4 minutes per side, basting with a little extra tallow as they cook, until well browned and about 125–130°F for medium-rare (cook longer for your preferred doneness).
- Transfer to a warm plate and rest 5 minutes; taste and add a pinch more salt if needed.
- Serve hot as-is, or finish with a light shaving of aged sheep’s milk cheese if using.