Lamb shish kabob with vegetables, excluding potatoes
Common food
Photo: Wikipedia
Lamb shish kabob features tender, marinated cubes of lamb grilled to a smoky char, skewered with vibrant bell peppers, onions, and tomatoes. The meat is juicy and savory, while the vegetables add a sweet, crisp contrast. With a strong protein-to-calorie ratio, it's a satisfying, low-carb centerpiece for a meal.
Calorie split: 30% protein · 13% carbs · 58% fat
↓ Full nutrition💚 Why it's loved
People adore the perfect balance of smoky, charred meat and sweet, caramelized vegetables. It's a communal, hands-on food that's central to outdoor gatherings and celebratory feasts across many cultures.
⚠️ Watch-outs & how to enjoy it better
The primary concern is the formation of potentially harmful compounds (HCAs and PAHs) from charring meat at high heat. To counteract this, marinate the lamb beforehand (acidic marinades help), avoid direct flame contact, and trim any excessive fat. Those monitoring sodium intake should be mindful of salty marinades.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in iron and B vitamins, particularly B12.
- Naturally low in carbohydrates, suitable for low-carb diets.
- Provides healthy fats, including conjugated linoleic acid (CLA).
- Grilling method allows excess fat to drip away.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'kebab' likely entered English from Turkish in the late 17th century, but the cooking method is ancient; historical accounts suggest soldiers in the Ottoman Empire skewered meat on their swords to grill over open campfires.
Full nutrition (USDA data · scales with serving)
| Water | 71.5 g |
| Energy | 162 kcal |
| Protein | 12.0 g |
| Total lipid (fat) | 10.3 g |
| Carbohydrate, by difference | 5.1 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 111 mg |
| Potassium, K | 265 mg |
| Sodium, Na | 222 mg |
| Zinc, Zn | 2.2 mg |
| Copper, Cu | 0.12 mg |
| Selenium, Se | 13.9 ug |
| Vitamin C, total ascorbic acid | 15.0 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.17 mg |
| Niacin | 3.5 mg |
| Vitamin B-6 | 0.15 mg |
| Folate, total | 20.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 20.0 ug |
| Folate, DFE | 20.0 ug |
| Choline, total | 47.3 mg |
| Vitamin B-12 | 1.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 10.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 110 ug |
| Carotene, alpha | 2.0 ug |
| Cryptoxanthin, beta | 27.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 33.0 ug |
| Vitamin E (alpha-tocopherol) | 0.32 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 6.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.37 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 4.3 g |
| MUFA 16:1 | 0.28 g |
| MUFA 18:1 | 3.9 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.80 g |
| PUFA 18:3 | 0.17 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 44.0 mg |
FAQ
What cut of lamb is best for shish kabob?
Lean, tender cuts from the leg or loin are ideal. They cook quickly and evenly without becoming tough.
How do I keep the lamb from drying out?
Marinate for at least 30 minutes, don't overcook (medium-rare to medium is best), and let the skewers rest for a few minutes after grilling.
Can I use vegetables other than the standard mix?
Absolutely. Zucchini, mushrooms, cherry tomatoes, and even pineapple are popular additions that add flavor and color.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.62 kcal/g · 30% calories from protein · 0.8 g fiber · 2.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.84 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.