Dairy-Free Lamb Souvlaki
Experience the vibrant flavors of Mediterranean cuisine with this Dairy-Free Lamb Souvlaki recipe—a perfect choice for a flavorful yet allergy-friendly meal. Tender cubes of boneless lamb shoulder are marinated in a zesty blend of olive oil, fresh lemon juice, garlic, and aromatic spices like oregano and cumin, ensuring every bite is richly seasoned. Skewered alongside colorful bell peppers and red onions, these kebabs are grilled to perfection, achieving a delightful balance of charred smokiness and juicy tenderness. Ideal for entertaining or a quick weeknight dinner, this dish pairs beautifully with warm pita bread, crisp salads, or a creamy dairy-free tzatziki sauce. Ready in just an hour, this gluten-free, paleo-friendly recipe elevates your backyard barbecue or dinner table with authentic Mediterranean flair.
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Recipe Information
Ingredients
- 1.5 pounds Boneless lamb shoulder
- 0.25 cup Olive oil
- 3 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 4 large Garlic cloves
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 large Bell pepper
- 1 large Red onion
- 12 pieces Wooden skewers
Instructions
Start by soaking your wooden skewers in a shallow dish filled with water. This will prevent them from burning on the grill. Let them soak for at least 30 minutes.
Cut the lamb shoulder into 1-inch cubes and place them in a large non-reactive bowl or zip-top plastic bag.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, cumin, black pepper, and salt to make the marinade.
Pour the marinade over the lamb cubes, ensuring they are evenly coated. Cover the bowl with plastic wrap or seal the plastic bag, and refrigerate for at least 30 minutes up to 4 hours for the flavors to meld.
While the lamb is marinating, prepare the vegetables. Core and cut the bell pepper into 1-inch pieces. Peel and cut the red onion into wedges, about 1-inch wide.
Preheat your grill to medium-high heat, about 400°F (200°C).
Thread the marinated lamb, bell pepper, and red onion pieces alternately onto the soaked skewers, leaving a bit of space between each piece to ensure even cooking.
Place the skewers on the hot grill and cook for about 3-4 minutes on each side, or until the lamb is cooked to your desired doneness and the vegetables are charred and tender, about 12-15 minutes in total.
Remove the skewers from the grill and let them rest for a couple of minutes before serving.
Serve the lamb souvlaki with your favorite accompaniments, such as warm pita bread, a fresh salad, or a dairy-free tzatziki sauce.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.5 g | 248% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 12.2 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2495 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
