Thursday, September 18, 2014

Lamb Souvlaki

Clean eating is being good to me this week. Our summer of stress packed on the pounds, so I've been doing this month-long diet bet to get back on track. Sunday night, I made a lamb souvlaki (without pita) and a skinny apple cake that were both amazing. The cake also has a glaze but I didn't make it. We all agreed it didn't need it. Even the next day, it was ultra moist, and I've been asked to make it a regular thing this fall.

The souvlaki is out of an older WW cookbook and went straight to the top of my husband's request list. He's not a fan of tzatziki, so we all just ate it straight off the skewers, but man, so much flavor. I had to add a little bit of salt to mine, but nobody else did. I served it with a Greek veggie salad that really finished it off.


1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried thyme
1 1/2 pounds leg of lamb, boneless, trimmed of all visible fat, cut into cubes
2 small red onions, root end left intact and cut into 6 wedges each
1 large green bell pepper, seeded and cut into 12 pieces
1/2 tsp salt
1/8 tsp pepper

1. To make the marinade, combine the oil, garlic, oregano, and thyme in a large zip-close plastic bag. Mix well. Add the lamb, seal bag, and turn several times to coat. Marinate the lamb at room temperature 30 minutes or refrigerate overnight.
2. Preheat broiler. Spray a broiler pan with nonstick spray; set aside.
3. Alternate threading lamb cubes, 3 onion wedges, and 3 bell pepper pieces onto each of 4 (12-inch) metal skewers. Transfer skewers to the broiler pan.
4. Broil 4" from the heat, turning at least once, until the vegetables are tender and the lamb is cooked through, 8-10 minutes. 

NOTES: Serves 4. I made jasmine rice to go with this.