Keto Souvlaki Lamb Kebabs
How to Make It
Step
Recipe Steps steps 4 2 h 25 min
Step 1
Cut the lamb into 2-inch cubes and mince the garlic. To a medium-sized bowl, add the lamb pieces, minced garlic, salt, dried oregano, black pepper, lemon zest, lemon juice, and olive oil. Mix to evenly coat the lamb with the spices and cover with plastic wrap.
Step 2
Transfer the bowl to the refrigerator and marinate for at least 2 hours. Assemble the lamb pieces onto skewers of about 4 pieces each and brush the remaining marinade on top. Preheat a cast iron skillet.
Step 3
Cook the lamb kebabs on the cast iron skillet until thoroughly cooked and dark brown on the outside. To check if the kebabs are cooked through, cut into one of the pieces of lamb. It should not be pink, and any juices should be clear.
Step 4
Serve with Keto pita bread, tzatziki sauce, or a fresh salad. Store any leftover cooked kebabs in an airtight container in the fridge for up to 4 days. Reheat on the skillet or in the microwave before serving.
Ingredients
- Diced Lamb – 500 g
- Garlic – 3 clove
- Salt – 1 tsp
- Oregano, dried – 1 tsp
- Black pepper – 0.25 tsp
- Lemon Peel Or Zest Raw – 0.5 tsp
- Lemon juice – 1 tbsp
- Extra virgin olive oil – 2 tbsp