Nickel Allergy Friendly Greek Herb Lamb Skewers
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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
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.
- 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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