Pineapple Lamb Skewers

5 from 4 reviews


  • 1 boneless leg of American lamb (about 3 pounds)
  • 12 ounce can pineapple juice concentrate, thawed (100% juice)
  • 3 limes (juice 2 and reserve 1 for garnish)
  • 1 tablespoon salt
  • 1 teaspoon turmeric
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 habanero pepper (minced for heat, just halved for mild lamb skewers)
  • Optional vegetables:
  • 1 red bell pepper, cut into 1 inch squares
  • 1 red onion, cut into eighths


  1. Cut the lamb into 1 1/2 inch cubes, removing large chunks of fat, and set aside. You should get about 24 pieces.
  2. Combine juice concentrate with 3 tablespoons lime juice from 2 limes, salt, turmeric, garlic and the habanero pepper in a medium bowl and whisk until salt is dissolved.
  3. Reserving 1/4 cup of marinade for basting, pour the rest over the lamb and marinate for 1-2 hours.
  4. Thread lamb chunks onto skewers, leaving some space between, alternating with vegetables if you like.
  5. Get a hot grill going (400-450ºF) and scrub it and oil it. Grill skewers for about 9 minutes total, turning twice and basting each time you turn. Keep the grill closed between turning/basting to retain heat. Cooked this way, you will have medium-done lamb (pink and juicy throughout) which is my preference for kebabs. To be sure, check the kebabs with a thermometer. They should read 135ºF when you remove them from the grill. Let them rest 5-10 minutes to allow the residual heat to bring them up to 145ºF. (Increase or decrease cooking time by 2 minutes total for well-done or medium doneness.)
  6. Serve with fresh lime wedges.


Got leftover grilled lamb? Make a lamb and tsatsiki salad! Dice lamb and reheat quickly in a hot skillet. Toss on top of hearty salad greens like arugula, baby spinach and/or Romaine lettuce. Spoon generous amounts of tsatsiki sauce over the top.
1 cucumber, peeled and grated
1 cup plain yogurt
1/2 teaspoon salt
1 clove garlic, minced
1 teaspoon dried mint or 1 tablespoon fresh minced mint
Press water from cucumber by rolling between clean towels. Combine with remaining ingredients and refrigerate.

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