Serves 2 | Prep time: 25 minutes | Total time: 3 hours 30 minutes (includes marinating time)

Ingredients

• 1 tablespoon lemon juice
• 2 teaspoons chopped fresh garlic
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt
• 8 ounces lean lamb shoulder, cut into 1 1/2-inch cubes
• 1 medium red onion, cut into 8 wedges
• 1 red or yellow bell pepper, cut into 1 1/2-inch chunks
• 2 cups mixed salad greens
• 1/2 cup chopped cucumber
• 2 tablespoons fresh mint leaves, cut in chiffonade
• Lemon wedges or any phase-appropriate dressing

 Directions

1. Mix the first five ingredients into a paste and rub it all over the pork cubes and onion wedges.
2. Cover and marinate in the refrigerator for at least 3 hours.
3. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color.
4. Thread the lamb, onion, and peppers onto skewers. Grill until the lamb is medium-rare and lightly charred, 5 to 8 minutes (or to your desired doneness), turning to cook evenly. (You can also broil for 6 minutes, rotating until evenly browned.)
5. Serve the skewers over a salad of mixed greens, cucumber, and mint, with lemon wedges or any phase-appropriate dressing.