Low FODMAP Herb-Marinated Lamb Souvlaki

Total time2 hr 35 min

Prep time20 min

Cook time15 min

4.5

(6)

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Ingredients

4 servings

For the lamb

2 lb boneless lamb leg, cut into 1 ½-inch cubes
3 tbsp olive oil
3 tbsp fresh lemon juice
1 tsp lemon zest
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 tsp fresh oregano leaves, finely chopped
1 tsp fresh thyme leaves, finely chopped
1 tsp fresh rosemary, finely chopped
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp salt

For the coconut tzatziki

1 can (13.5 oz) full-fat coconut milk
½ medium cucumber, grated and squeezed dry
1 clove garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh lemon juice
2 tbsp fresh mint, finely chopped
¼ tsp salt

For serving

8 large butter lettuce leaves
½ medium red onion, thinly sliced
Can be omitted
red onion
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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