Low Fiber Greek Lamb Souvlaki
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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)
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
- 1 tsp lemon zest
Ingredient noteLow residue diets limit citrus peel because it adds fiber and residue. The small amount of lemon zest here contributes very little, so it is likely low residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
- 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
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 tsp salt
For grilling
- 1 tbsp olive oil, for grilling
For serving
- lemon wedges, for serving
- fresh parsley, roughly chopped, for serving (optional)Can be omitted
fresh parsley
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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