Low Carb Lamb Souvlaki
Elevate your next grill night with this irresistible Low Carb Lamb Souvlaki recipe, a perfect balance of bold Mediterranean flavors and health-conscious eating. Tender cubes of boneless lamb are marinated in a zesty blend of olive oil, lemon juice, garlic, oregano, and thyme, ensuring every bite bursts with flavor. Skewered alongside vibrant vegetables like red bell pepper, zucchini, and red onion, these kebabs are perfectly charred over a hot grill for a delightful smoky finish. Not only is this dish gluten-free and keto-friendly, but it’s also a quick and easy weeknight dinner or centerpiece for outdoor gatherings. Serve your lamb souvlaki with a simple cucumber and yogurt dip or a crisp green salad to complete the meal. Perfectly seasoned, low in carbs, and high in flavor—this recipe is your next Mediterranean must-try!
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Recipe Information
Ingredients
- 500 grams Boneless lamb shoulder or leg
- 60 ml Olive oil
- 50 ml Lemon juice
- 3 large Garlic cloves
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Red bell pepper
- 1 medium Zucchini
- 1 medium Red onion
- 8 pieces Wooden skewers
Instructions
Cut the boneless lamb into approximately 2-inch cubes. Ensure the pieces are uniform for even cooking.
In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.
Add the lamb cubes to the marinade and mix well to ensure all pieces are coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Soak the wooden skewers in water for at least 30 minutes to prevent burning during grilling.
Chop the red bell pepper, zucchini, and red onion into pieces similar in size to the lamb cubes.
Preheat a grill to medium-high heat.
Thread the marinated lamb pieces alternately with pieces of red bell pepper, zucchini, and red onion onto the soaked skewers.
Place the skewers on the preheated grill. Cook for about 10 minutes, turning occasionally, until the lamb is cooked through and the vegetables are slightly charred.
Remove from the grill and let them rest for a few minutes. Serve hot.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4589 mg | 200% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 24.6 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2282 mg | 49% | |
*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.
