Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"My kids always perceived the bathroom as a place where you wait it out until all the groceries are unloaded from the car."
-Erma Bombeck, Iconic housewife

The refrigerator light goes on...

More proof that red meat is okay. Buy the best quality New Zealand lamb and trim it well. Pair it with good aromatic herbs, such as sage or rosemary, and you cannot go wrong.


Coumadin Safe Grilled Sage Lamb Kabobs

Servings: 2 | Serving size: 1 kabob

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe can easily be multiplied by any amount. The marinade keeps well overnight and the leftover kabobs make great sandwiches.

2 Tbsp fresh sage
2 Tbsp fresh chives
1 Tbsp fresh lemon juice
1 Tbsp pure maple syrup
2 Tbsp dry sherry
1 Tbsp extra virgin olive oil
1 Tbsp dark brown sugar
1/4 tsp salt
8 ounces lean lamb shoulder
2 cups water
4 medium red potatoes
1/2 medium white onion (peeled and halved)
1/2 red bell pepper
6 shiitake mushroom caps

Place the sage, chives, lemon juice, pure maple syrup, sherry, olive oil, brown sugar and salt in a blender and puree until smooth.

Cut the lamb into eight, one-ounce cubes. Combine the marinade and lamb in a zipper bag. Allow to marinate in the refrigerator at least four hours (overnight is best).

Place the water in a stock pot fitted with a steamer basket over high heat.

Cut the potatoes in half. Place the potatoes and the half onion in a steamer and steam for 15 minutes. Allow to cool.

Quarter the half onion and the pepper.

On a skewer place, alternate: mushroom cap, lamb cube, quartered onion, quartered pepper and potato. Keep the marinade in reserve.

Cook kabobs over a hot grill. Turn about every three minutes and baste with the remaining marinade as the kabobs cook.

Nutrition Facts

Serving size: 1 lamb kabob

Servings: 2

Amount Per Serving

Calories 627 Calories from Fat 126
% Daily Value
Total Fat 14g 22%
    Saturated Fat 4g 19%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 69mg 23%
Sodium 420mg 17%
Total Carbohydrates 92g 31%
    Dietary Fiber 9g 36%
    Sugars 22g
Protein 33g
Vitamin A 80% Vitamin C 279%
Calcium 5% Iron 25%
Vitamin K 33 mcg Potassium 2741 mg
Magnesium 137 mg