Low FODMAP Greek Herb Lamb Skewers

Total time2 hr 35 min

Prep time20 min

Cook time15 min

4.6

(16)

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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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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