Lamb and Zucchini Kebabs Recipe


The Low-FODMAP 6-Week Plan and Cookbook A Step-by-Step Program of Recipes and Meal PlansThis is a classic Greek dish called souvlakia. Serve the kebabs with mashed potato or sweet potato. If you’re not a fan of zucchini, substitute any other low-FODMAP vegetable, such as ½ cup of bell peppers (75 g), fennel (44 g), or eggplant (41 g). You can have up to half a cup (60 g) of zucchini—about one skewer’s worth. The amount of lamb is unlimited from a FODMAP perspective, so you may want to make up a meat-only kebab for your second skewer.

  • Yield: 4 Servings


  • 2 tablespoons (30 ml) olive oil
  • 1 lemon juice
  • Salt and pepper
  • 17.6 ounces (500 g) lamb steaks
  • 2 zucchini, sliced into thin rounds
  • Dried oregano, for garnish
How to Make It
  1. Combine the oil, lemon juice, salt, and pepper in a large bowl. Cut the lamb into small cubes and place in the marinade mixture. Stir and let the meat marinate for about 1 hour.
  2. Preheat the broiler. Remove the meat from the marinade. Thread the meat and zucchini onto metal or soaked wooden skewers, alternating between the two. Place the skewers under the broiler for 15 to 20 minutes, turning halfway through. Once cooked, sprinkle with the oregano and serve immediately.

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