Ingredients


juice ½ lemon

2 tbsp olive oil

1 tsp paprika

1 tsp chopped mint

1 tbsp garlic infused oil

600g diced lamb leg

For the salad

4 large tomatoes, chopped

1 cucumber, chopped

large handful black olives, roughly chopped

200g pack feta cheese, crumbled

bunch of mint, chopped








Method


Mix the lemon juice, paprika, mint, olive oil and garlic infused oil in a mixing bowl. Pour half into a jug and set aside for later.

Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers.

If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.

Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.

Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.


Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Lamb kebabs & Greek salad