High Protein Lamb Souvlaki
Elevate your mealtime with this High Protein Lamb Souvlaki, a Greek-inspired dish that’s bursting with bold flavors and packed with nutrition. Perfectly marinated lamb cubes are threaded with vibrant vegetables and grilled to smoky, tender perfection. Infused with aromatic garlic, earthy cumin, and tangy lemon juice, this recipe strikes the ideal balance between hearty and fresh. Served on warm whole wheat pita bread and paired with a cooling cucumber yogurt sauce, it’s a complete meal that’s rich in protein and satisfying in every bite. Easy to prepare in under an hour (plus marination time), this dish is ideal for everything from casual weeknight dinners to summer grilling fêtes. Whether you’re keeping fit or just a fan of Mediterranean cuisine, this lamb souvlaki recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 800 grams Boneless lamb leg
- 4 tablespoons Olive oil
- 3 tablespoons Fresh lemon juice
- 4 cloves Garlic cloves
- 2 teaspoons Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 large Red onion
- 1 large Green bell pepper
- 4 pieces Whole wheat pita breads
- 240 grams Greek yogurt
- 0.5 large Cucumber
- 1 tablespoon Dill
- 1 tablespoon Mint leaves
Instructions
Trim the boneless lamb leg of excess fat and cut it into 1-inch cubes.
In a large bowl, mix together olive oil, fresh lemon juice, minced garlic, dried oregano, ground cumin, ground coriander, salt, and black pepper to create the marinade.
Add the lamb cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
Soak wooden skewers in water for at least 30 minutes if using wooden skewers, to prevent burning during grilling.
Finely chop the fresh parsley and set aside for garnishing.
Peel and quarter the red onion, separating the layers.
Core and cut the green bell pepper into 1-inch pieces.
Thread the marinated lamb cubes, onion, and bell pepper alternately onto the skewers.
Preheat the grill to medium-high heat.
Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the lamb is cooked through and vegetables are slightly charred.
While the lamb is grilling, prepare the cucumber yogurt sauce by grating the cucumber and squeezing out excess moisture with a clean cloth.
In a bowl, combine Greek yogurt, grated cucumber, dill, and mint leaves. Mix well and set aside.
Warm the whole wheat pita breads on the grill for about 1-2 minutes on each side.
Remove the lamb skewers from the grill, sprinkle with chopped parsley.
Serve the lamb souvlaki on the warm pita breads with cucumber yogurt sauce on the side or drizzled on top.
Nutrition Facts
Calories |
3525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.1 g | 289% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 4390 mg | 191% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 25.7 g | ||
| Protein | 206.9 g | 414% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 4487 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
