These Low Fodmap Lamb Skewers with Olive Sauce are perfect for your next barbecue or pool party and if you live in the Northern Hemisphere they could easily be the best grilling recipe of the season!
I have been making these quite often during our warm season and I am planning to keep making them even in winter, by using my griddle pan inside the house. So, no worries my Aussie and Kiwi friends… we can still enjoy these Low Fodmap Lamb Skewers with Olive Sauce!
What I like most about this recipe is how easy it is. The secret is all in the marinade. And it’s very simple. You don’t necessarily need to use many ingredients to enjoy a delicious meal. In fact, Mediterranean cuisine is all about simplicity.
If you are not on the Low Fodmap diet, you can use regular extra virgin olive oil and some fresh garlic instead of the garlic infused olive oil. Also, fresh oregano work best here as the flavour is more subtle. However, you can substitute it with dried oregano if you can’t find any fresh one. Use teaspoons instead of tablespoons in this case though, as the dried version is much stronger in taste.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Low Fodmap Lamb Skewers with Olive Sauce
Ingredients
Lamb Skewers
- 1.2 kg – 2.5 lbs. lamb leg steaks cubed
- Zest of 2 lemons grated
- 1 tbsp garlic infused olive oil
- 1 tbsp fresh oregano leaves
- 1 tsp salt
- ½ tsp pepper
Olive Sauce
- 50 gms – 1 ¾ oz. green olives pitted
- 50 gms – 1 ¾ oz. black olives pitted
- 3 tbsp garlic infused olive oil
- Juice of 1 lemon
- 1 tbsp fresh oregano leaves
Decoration
- Lemon slices
Instructions
Lamb Skewers
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Mix all the Lamb Skewers together in a big bowl.
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Marinade for 2 hours.
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Make 8 skewers and grill them for 6 to 8 minutes. Let them rest in a warm place for 5 minutes before serving.
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In the meantime, grill some lemon slices to serve with the lamb.
Olive Sauce
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Blend all the ingredients together and serve with the lamb skewers.
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Very nice recipe manu. I made it today and the taste was extremely exceptional. The sourness that lemon gave to lamb meat was perfect which made it extremely delicious.