Eosinophilic Esophagitis Friendly Greek Herb Lamb Skewers
Total time2 hr 35 min
Prep time20 min
Cook time15 min
4.6(16)
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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.
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