Pregnancy Friendly Herb-Marinated Shish Kebab
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Learn more →Ingredients
4 servings
For the marinade and kebabs
- 2 lb boneless leg of lamb, cut into 1 ½-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- 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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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