Anti Inflammatory Feta-Olive Lamb Kebabs

Total time1 hr 2 min

Prep time20 min

Cook time12 min

Anti Inflammatory Feta-Olive Lamb Kebabs

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Ingredients

4 servings

For the kebabs

1 ½ lb ground lamb
Simple Truth Organic Grass Fed Ground Beef 85/15 Simple Truth Organic Grass Fed Ground Beef 90/10 Pre Brands 85% Lean Grass Fed and Finished Ground Beef SunFed Ranch 100% Grass Fed 90% Lean Organic Ground Beef Pre Brands 92% Lean Grass Fed and Finished Ground Beef
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Chef's tip
Beef is milder than lamb - taste and add a bit more of the recipe's seasonings if needed.
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
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)
Omit this
This ingredient likely doesn’t work for the diet.
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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