Eosinophilic Esophagitis Friendly Greek Lamb Souvlaki
Total time2 hr 35 min
Prep time20 min
Cook time15 min
5.0(19)
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Learn more →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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