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Healthier lamb and vegetable souvlaki recipe
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Elevate your weeknight dinner with a delicious Greek lamb souvlaki paired with veggies and crispy zucchini chips.
Ingredients:
  • 20.00 ml finely chopped fresh oregano leaves
  • 1 tsp finely grated lemon rind
  • 56.88 gm extra virgin olive oil
  • 600g lamb leg steaks, sliced into 2cm-thick pieces
  • Olive oil spray
  • 2 large zucchini, cut into thick chips
  • 37.50 gm fine polenta
  • 1/2 tsp garlic powder
  • 4 portobello mushrooms, thickly sliced
  • 1 large red capsicum, cut into 3cm pieces
  • 1 large green capsicum, cut into 3cm pieces
  • 4 wholemeal low-carb wraps
  • 250g cherry tomatoes, quartered
  • 1 baby cos lettuce, leaves separated, torn
  • Low-fat plain Greek-style yoghurt, to serve
  • Lemon wedges, to serve
  • Oregano, to serve
Instructions:
  • In a bowl, mix together oregano, lemon rind, garlic, and 1 tablespoon of oil. Season with salt and pepper. Add the lamb and toss until evenly coated. Let it marinate for 10 minutes before cooking.
  • Preheat your oven to 220C/200C fan-forced. Line a large baking tray with baking paper and spray it with oil. In a large shallow dish, combine zucchini chips with polenta and garlic powder, tossing to coat them evenly. Spread the coated zucchini chips on the tray and bake for 25 to 30 minutes until they are golden and crisp.
  • In a bowl, combine mushrooms and bell peppers. Drizzle with 1 tablespoon of oil and mix well. Thread the lamb, bell peppers, and mushrooms onto skewers in alternating order.
  • Preheat a barbecue grill to medium-high heat. Grill skewers for 3 to 4 minutes on each side for a perfect medium, or adjust to your preferred doneness. Place them on a plate, cover loosely with foil, and let them rest for 5 minutes before serving.
  • Spray wraps with oil and grill for 1 minute on each side until lightly charred.
  • In a bowl, mix tomato and onion with the remaining oil, season. Place lettuce on wraps, add kebabs and tomato mixture on top. Garnish with extra oregano and a dollop of yogurt. Serve with zucchini chips and lemon wedges.

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