Nickel Allergy Friendly Herb-Marinated Shish Kebab

Total time2 hr 40 min

Prep time25 min

Cook time15 min

Nickel Allergy Friendly Herb-Marinated Shish Kebab

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Ingredients

4 servings

For the marinade and kebabs

2 lb boneless leg of lamb, cut into 1 ½-inch cubes
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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2 tbsp apple cider vinegar
4 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp ground turmeric
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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.

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