Low Iodine Herb-Marinated Shish Kebab
Total time2 hr 40 min
Prep time25 min
Cook time15 min
4.5(8)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the marinade and kebabs
- 2 lb boneless leg of lamb, cut into 1 ½-inch cubes
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
For the kebabs
- 2 medium zucchini, cut into 1-inch rounds
- 2 medium carrots, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
For serving
- 2 tbsp fresh parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, apple cider vinegar, garlic, ginger, turmeric, oregano, thyme, 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!