Nickel Allergy Friendly Feta-Olive Lamb Kebabs
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Learn more →Ingredients
4 servings
For the kebabs
- 1 ½ lb ground lamb
- 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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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)
- 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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