Alpha Gal Friendly Feta-Olive Lamb Kebabs

Total time1 hr 2 min

Prep time20 min

Cook time12 min

Alpha Gal Friendly Feta-Olive Lamb Kebabs

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Ingredients

4 servings

For the kebabs

1 ½ lb ground lamb
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ cup kalamata olives, pitted and finely chopped
3 oz feta cheese, crumbled
3 cloves garlic, minced
¼ cup fresh flat-leaf parsley, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp ground coriander
¼ tsp crushed red pepper flakes
¾ tsp kosher salt
¼ tsp black pepper
1 tbsp olive oil, for brushing

For the yogurt sauce

½ cup plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
1 tbsp fresh lemon juice
1 tbsp fresh flat-leaf parsley, finely chopped
1 pinch kosher salt

For serving

warm pita bread, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
In a large mixing bowl, combine the ground lamb, chopped Kalamata olives, crumbled feta, minced garlic, parsley, cumin, smoked paprika, oregano, coriander, red pepper flakes, salt, and black pepper. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — do not overwork the mixture.
2
Divide the mixture into 8 equal portions. Press and mold each portion firmly around a skewer, forming a log about 5 inches long and 1 inch thick. Set the formed kebabs on a plate, cover, and refrigerate for 30 minutes so they firm up and hold their shape on the grill.

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