Low Iodine Greek Lamb Souvlaki

Total time2 hr 35 min

Prep time20 min

Cook time15 min

5.0

(19)

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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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