Oral Allergy Syndrome Friendly Greek Lamb Souvlaki

Total time2 hr 35 min

Prep time20 min

Cook time15 min

Oral Allergy Syndrome Friendly Greek Lamb Souvlaki

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
4 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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