Low Iodine Classic Shish Kebab
Total time2 hr 40 min
Prep time25 min
Cook time15 min
4.5(15)
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Learn more →Ingredients
4 servings
For the marinade and lamb
- 2 lb boneless leg of lamb, cut into 1 ½-inch cubes
- 3 tbsp olive oil
- 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
- 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
For serving
- warm flatbread or pita, for serving (optional)
Can be omittedflatbread
- 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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