Ingredients


1½ kg lamb leg or shoulder (fat trimmed), cut into chunks

100ml olive oil

100ml red wine

2 tsp dried oregano

zest and juice 2 lemons

1 tbsp garlic infused oil












Method


Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic oil and black pepper – don’t add salt yet.

Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.

Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked.

Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.

Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe -  Lamb souvlaki skewers
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Recipes Recipes