Souvlaki-style, marinated lamb kabobs grilled or pan-fried to tender and juicy, served with a simple Greek salad for a balanced, healthy meal. This delicious Mediterranean dish is high-protein, gluten-free, low-carb and Paleo/Whole30 friendly (omit the cheese). It's low in calories (under 500 cals per serving), but you can make it more substantial with an additional side dish.
Ingredients
- 500 g lamb e.g. lamb leg meat, diced (1.1 lbs.)
For the lamb marinade
- Zest of ½ lemon
- Juice of 1 lemon
- ½ small onion finely grated (we’re after the juice mainly)
- 2 cloves garlic finely grated
- A handful of parsley leaves finely chopped
- A few fresh mint leaves finely chopped (dried oregano can also be used)
- 1 teaspoon salt
- A generous pinch of pepper
- 2 tablespoons olive oil
- 8-10 short bamboo sticks soaked in water for 5-10 minutes or metal skewers
For the salad
- 1 large cucumber halved and sliced
- 3 medium tomatoes cut into small wedges
- 1 large bell pepper red or yellow, quartered and sliced
- 1 red onion halved and thinly sliced
- ½ cup olives black or green, e.g. Kalamata
- ½ cup Greek feta cheese or goat’s feta, crumbled
- 2 cups lettuce chopped, optional if you want to bulk it up
- Chopped fresh parsley for garnish optional
For salad dressing
- 1 tablespoon dried oregano
- Juice of 1/2 lemon
- 1/4 cup olive oil
- A generous pinch of salt and pepper
- 1 teaspoon honey (optional)
Instructions
- Make the marinade for lamb kabobs.The first step is to make the marinade for our lamb skewers. We're going with a Greek-Mediterranean style here. Grate 1/3-1/2 onion using a small grater, we're mostly after the onion juice here. Add garlic, chopped herbs, lemon juice, olive oil, salt and pepper and combine in a bowl.
- Marinate the lamb.Add the lamb and mix through until pieces are well coated. Wrap with cling wrap or transfer to a container to store overnight or for a couple of hours. This will infuse the meat with flavour and make it extra tender when cooked.
- Cook lamb kabobs.Lift the chunks of lamb out of the marinade and thread onto metal skewers, or wooden ones that have been soaked in some water to prevent burning.
- Heat a grill, barbecue or pan. Spray with some oil or add a splash of olive oil. Cook the skewers for 2-3 minutes on each side, turning over 4 times (up, down, and two sides), so a total of about 10-12 minutes. Rest for a minute before serving. Don't overcook the lamb or it will get tough!
- Prepare Greek salad.This is pretty straightforward and can be done ahead of time or while you're cooking the lamb kabobs.
- Cut up all the vegetables and slice the onion very thinly. I love red onion here but you could use white. Whisk the dressing of lemon juice, olive oil, dried oregano, salt and pepper and set aside. If you like, add a little honey for sweetness.
- Combine the salad with the dressing, and olives and top with crumbled feta cheese. Greek feta is the most authentic but if you prefer another kind like smooth, less salty Danish feta or marinated goats' cheese, go with those options. Omit cheese for Paleo/Whole30 or use a dairy-free alternative.
Nutrition
Calories: 660kcal | Carbohydrates: 14g | Protein: 25g | Fat: 57g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 108mg | Sodium: 1142mg | Potassium: 619mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1685IU | Vitamin C: 64mg | Calcium: 173mg | Iron: 3mg
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