BBQ lamb & pepper skewers
A Middle Eastern bbq for the galley that best on calm days or at anchor, about 25 min hands-on.
- BBQ
- Middle Eastern
- ⏱ 25 min
- 🌊 Sea tolerance 2/5
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Lamb shoulder (diced)600 g (150 g)
- Bell pepper240 g (≈ 2 peppers) (60 g (≈ 0.5 pepper))
- Red onion120 g (≈ 1 onion) (30 g)
- Ground cumin8 g (2 g)
- Extra-virgin olive oil32 g (8 g)
Method
- Toss lamb chunks with cumin, oil and salt.
- Thread with pepper and onion.
- Grill 8–10 minutes, turning.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
🧈 Rich
- kcal
- 502
- protein
- 26 g
- fat
- 41 g
- carbs
- 7 g
- sugar
- 4 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes