Low Sodium Classic Shish Kebab

Total time2 hr 40 min

Prep time25 min

Cook time15 min

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Ingredients

4 servings

For the marinade and lamb

2 lb boneless leg of lamb, cut into 1 ½-inch cubes
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 tbsp plain whole-milk yogurt
3 cloves garlic, minced
2 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp ground black pepper
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp cayenne pepper

For the skewers

1 large red bell pepper, cut into 1 ½-inch pieces
1 large green bell pepper, cut into 1 ½-inch pieces
1 large red onion, cut into 1 ½-inch wedges, layers separated
1 tbsp olive oil
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

warm flatbread or pita, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
plain yogurt or tzatziki, for serving (optional)
fresh flat-leaf parsley, roughly chopped, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together the olive oil, yogurt, garlic, lemon juice, cumin, smoked paprika, coriander, black pepper, kosher salt, and cayenne until smooth and uniform.
2
Add the lamb cubes to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 2 hours, or up to 8 hours.

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