Lamb Kebabs with Tomato and Capsicum Medley

Gluten free │ Dairy free │ FODMAP Friendly │ Nut free │ Paleo

Lamb Kebabs

Lamb Kebabs with Tomato and Capsicum Medley

Serves: 1 | Total Time: 25 minutes


  • 2 seasoned grass-fed lamb kebabs (ie. Valley Butchers)
  • 3 teaspoons coconut oil, for cooking
  • 2 tomatoes, diced
  • ½ red capsicums, chopped into small pieces
  • ½ medium stalks celery, sliced
  • 8-10 fresh basil leaves
  • Handful baby spinach/rocket
  • Iodised sea salt and black pepper, to taste

I recommend using organic produce where possible


  1. In a large fry pan, heat oil over medium heat. Add kebabs and cook for 3 minutes. Turn kebabs over and cook for another 3 minutes to sear.
  2. Reduce heat to low, move kebabs to one side and add vegetables, basil, spinach, salt and pepper. Place lid on and cook on low for another 8-10 minutes, allowing the flavours to meld together. Stir vegetables and turn kebabs at 4 minutes. Note: if you enjoy your meat medium cooked, remove them after 4 minutes with the lid on.
  3. Take the lid off, remove kebabs, turn heat to medium-high and allow vegetables to cook for a further 5-8 minutes to allow water to evaporate.
  4. Serve and enjoy!