Greek Lamb Souvlaki and Salad

A healthy twist on the traditional Lamb Souvlaki. We have left off the flat bread and added a little more salad but feel free to use one of our flatbread/tortilla recipes.

Hint: We love the lemon slice on the kebab skewer but it can be left off.

Tip: Dairy intolerant? Just leave out the feta, it still tastes amazing!

Prep time: 10 mins
Cook time: 10 mins

Gluten Free

Keto Friendly

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of lean lamb steak

2 teaspoons of extra virgin olive oil

1 teaspoon of fresh lemon juice

1/8 teaspoon of dried oregano

1 small garlic clove, crushed

1/4 teaspoon of sea salt

1 pinch of cracked black pepper

1 dried bay leaf

1/4 small red onion, sliced in half

1 slice of fresh lemon

Salad

30 grams of fresh rocket leaves

1/4 small cucumber (25g) sliced

3 cherry or 6 Solonata tomatoes

25 grams of cubed goat's feta

1/2 teaspoon of extra virgin olive oil

1/2 teaspoon of fresh lemon juice

1 pinch each of sea salt & pepper to taste

Method

Dice the lamb into bite sized pieces and add to a bowl or snap-lock bag. Mix the oil, lemon juice, dried oregano, salt and pepper. Add to the lamb and mix well then add the bay leaf. Refrigerate and marinate for at least an hour.

Prepare the kebabs by threading the lamb, onion and lemon onto a metal skewer. Cook on a hot bbq or in a pan over medium high heat for 8 to 10 minutes, turning regularly until cooked through.

While the kebab is cooking, mix the rocket, cucumber, tomatoes and feta together, mix the oil, lemon juice, salt & pepper, add to the salad and toss gently. Place on a serving plate.

Once the kebab is cooked serve with the salad.

Calories: 367
Protein: 32.5
Carbs: 5.2
Fibre: 2.4
Fat: 23.6

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