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Low FODMAP Lemon-Herb Lamb Kebabs

Name: Low FODMAP Lemon-Herb Lamb Kebabs
Prep time: 25 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 700 g boneless lamb leg, cut into varied 3 cm pieces; 180 g zucchini, thickly sliced; 150 g red capsicum, cut into rough pieces; 3 tbsp garlic-infused olive oil; 1 lemon, zested and juiced; 2 tsp dried oregano; 180 g lactose-free Greek-style yoghurt; 2 tbsp fresh chives, snipped; 2 tbsp mint leaves, roughly torn

Juicy lemon-marinated lamb, zucchini and capsicum with charred corners and a cooling lactose-free herb sauce.

Prep25 mins

Cook20 mins

Serves4

DifficultyEasy

Start cooking ↓

Uneven lamb kebabs with zucchini and red capsicum beside lemon yoghurt — **TooGut pick**Flexible, practical, genuinely delicious.

Garlic-infused oil carries plenty of savoury aroma without garlic pieces. Keep zucchini and capsicum portions measured, leave small gaps between the hand-cut pieces and let the barbecue create flavour rather than burying everything in sauce.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves4

Kebabs

700 gboneless lamb leg, cut into varied 3 cm pieces
180 gzucchini, thickly sliced
150 gred capsicum, cut into rough pieces
3 tbspgarlic-infused olive oil
1 lemon, zested and juiced
2 tspdried oregano

Herb yoghurt

180 glactose-free Greek-style yoghurt
2 tbspfresh chives, snipped
2 tbspmint leaves, roughly torn

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Marinate briefly

Toss lamb with two-thirds of the oil, lemon zest, half the juice, oregano, 1 teaspoon salt and pepper. Leave for 20 minutes while the barbecue heats.

Thread loosely

Alternate lamb, zucchini and capsicum on eight skewers. Vary the angle of each piece and leave narrow gaps so heat reaches the sides.

Stir the sauce

Mix yoghurt, chives, mint, remaining lemon juice and a pinch of salt.

Cook to a rough char

Brush the kebabs with remaining oil. Barbecue over medium-high heat for 10 to 12 minutes, turning as each side colours, until the lamb is just cooked.

Rest before serving

Rest the kebabs for 5 minutes, then spoon the herb yoghurt alongside rather than coating the charred surfaces.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,990 kJ

Protein39 g

Carbohydrate9 g

Fibre3 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Eight skewers
✓ Barbecue or grill pan
✓ Shallow dish