AIP Friendly Greek Lamb Souvlaki

Total time2 hr 35 min

Prep time20 min

Cook time15 min

5.0

(19)

Juicy, herb-scented lamb skewers fresh off the grill are one of those meals that feel celebratory without requiring much fuss, and this version delivers all that satisfaction in a way that works beautifully for the autoimmune protocol. The marinade leans on bright lemon juice, lemon zest, and a generous handful of fresh herbs — oregano, thyme, and rosemary — along with turmeric and ginger, so the flavor is anything but flat. Traditional souvlaki often calls for nightshade-based spices that are off the table on AIP, but this recipe sidesteps all of that without sacrificing the bold, savory character you'd expect from a Greek-style skewer. Letting the lamb soak in the marinade for up to eight hours is the real secret — the acid from the lemon tenderizes the meat while the herbs and aromatics work their way deep into every cube. A hot grill and a few turns with the tongs are all it takes to get those gorgeous charred edges and a perfectly cooked interior. Serve with lemon wedges and a scatter of fresh parsley for a plate that looks as good as it tastes. This one is easy enough for a weeknight but impressive enough to put in front of guests.

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Ingredients

4 servings

For the lamb

2 lb boneless lamb leg, cut into 1 ½-inch cubes

For the marinade

3 tbsp olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
4 cloves garlic, minced
2 tsp fresh oregano leaves, finely chopped (or 1 tsp dried oregano)
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp salt

For grilling

1 tbsp olive oil, for grilling

For serving

lemon wedges, for serving
fresh parsley, roughly chopped, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together the 3 tbsp olive oil, lemon juice, lemon zest, garlic, oregano, thyme, rosemary, 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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