Nickel Allergy Friendly Classic Shish Kebab

Total time2 hr 40 min

Prep time25 min

Cook time15 min

Nickel Allergy Friendly Classic Shish Kebab

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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
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)
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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