Capsaicin Free Herb-Marinated Lamb Souvlaki
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Learn more āIngredients
4 servings
For the lamb
- 2 lb boneless lamb leg, cut into 1 Ā½-inch cubes
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 4 cloves garlic, minced
- 2 tsp fresh oregano leaves, finely chopped
- 1 tsp fresh thyme leaves, finely chopped
- 1 tsp fresh rosemary, finely chopped
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
- 1 tsp salt
For the coconut tzatziki
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ medium cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh mint, finely chopped
- Ā¼ tsp salt
For serving
- 8 large butter lettuce leaves
- Ā½ medium red onion, thinly sliced
- 1 medium cucumber, sliced into half-moons
- lemon wedges, for serving (optional)
- fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the olive oil, 3 tbsp lemon juice, lemon zest, 4 minced garlic cloves, oregano, thyme, rosemary, turmeric, ginger, and 1 tsp salt until combined. Add the lamb cubes and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 8 hours.
- 2
While the lamb marinates, make the coconut tzatziki. Open the chilled can of coconut milk and scoop the thick cream from the top into a bowl, leaving the watery liquid behind. Whisk the coconut cream until smooth, then stir in the grated cucumber, 1 minced garlic clove, 1 tbsp lemon juice, mint, and 1/4 tsp salt until combined. Refrigerate until ready to serve.
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