AIP Friendly Greek Herb Lamb Skewers

Total time2 hr 35 min

Prep time20 min

Cook time15 min

4.6

(16)

Juicy, herb-forward, and kissed with char from the grill, these lamb skewers are the kind of meal that feels celebratory without requiring a complicated ingredient list. Lamb shoulder is a naturally rich, flavorful cut, and marinating it in fresh oregano, rosemary, thyme, lemon juice, and a touch of turmeric and ginger means every bite is deeply aromatic before it even hits the heat. For anyone navigating the autoimmune protocol, grilling can feel like a minefield of hidden nightshades, seed-based spices, and grain-derived marinades — this recipe sidesteps all of that by keeping the seasoning clean and entirely AIP-compliant. The marinade does the heavy lifting over a two-to-eight-hour rest in the fridge, so the lamb is tender and infused with flavor by the time it reaches the grill. A quick sear over medium-high heat gives you those gorgeous charred edges while keeping the interior juicy, and a five-minute rest locks everything in before serving. Finish with a scatter of fresh parsley and a squeeze of lemon for a bright, fresh contrast that makes the whole plate pop. This one serves four and is the kind of recipe you'll want to keep on rotation all summer long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the lamb

2 lb boneless lamb shoulder, cut into 1 ½-inch cubes
3 tbsp olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
4 cloves garlic, minced
2 tbsp fresh oregano leaves, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp fine sea salt

For grilling

1 tbsp olive oil, for brushing the grill

For serving

2 tbsp fresh parsley, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
In a large mixing bowl, whisk together the 3 tbsp olive oil, lemon juice, lemon zest, garlic, oregano, rosemary, thyme, turmeric, ginger, and salt until combined.
2
Add the lamb cubes to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 8 hours.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!