Greek Souvlaki and Grilled Vegetables

Peggy

Mar 5

In my foray back into my old tried-and-true recipes, the theme for a couple days will be Greek foods. When lived on Galveston Island for over 25 years. There is a large Greek community there that held an annual Greek Festival. This dish was ALWAYS on the menu for the festival. We both love Greek food immensely and so much of it is Atkins friendly! I've been making this dish for many years and thought I'd share with my low-carbing friends. It is suitable for Atkins Induction, too! By the way, this marinade is surprisingly good on grilled chicken and fish, as well! Suitable for all phases of Atkins, most Keto diets and Paleo-Primal programs as well.

INGREDIENTS:

12 oz. trimmed, steak or lamb, cut into 1½" cubes (I've even done with pork!)
4 oz. red bell pepper in 1½" pieces
4 oz. green bell pepper in 1½" pieces
2 small onions (1½" diameter or less)
8 oz. yellow squash(1½" thick slices)

MARINADE:

3 T. extra virgin olive oil
juice of 1/2 lemon (about 1/2 T.)
1 T. white vinegar
2 small cloves minced garlic
1 tsp. dried oregano
2 small crushed bay leaves

Marinate meat in fridge in plastic bag/container 4-5 hours in the marinade. Stir occasionally or hand manipulate the bag to coat all pieces well. When ready to cook meal, parboil peppers 1 minute, squash 2-3 minutes, onions 3-4 minutes. Lift each type veggie out of water at appropriate number of minutes. I find veggies won't get done as fast as the meat does if not parboiled.

For better cooking control, we like to skewer veggies on their own skewers. Baste veggies in 1 T. more EVOO and a pinch of oregano or 1/4 tsp. Cavender's No-Salt Greek Seasoning.

Now skewer meat on 5 long skewers. Pieces can be pretty close together on the skewers. Grill over hot charcoal fire for approximately 10-12 minutes on a side, positioned VERY close to coals. Voila! Dinner for three. If you have enough skewers (this amount takes 5 long skewers), this is a real easy company dinner served with a Middle Eastern cucumber, sour cream, mint salad.

NUTRITIONAL INFORMATION: Makes 3 servings, each contains:

492.7 cals, 35.43 g fat, 10.7 g carbs, 2.93 g fiber, 7.77g NET CARBS, 33.1 g. protein, minimal sodium

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