Infused with white wine and lemon juice, these super-healthy Greek-style skewers are deliciously tangy at every mouthful.
Ingredients
- 60ml (1/4 cup) white wine
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh oregano
- 2 garlic cloves, crushed
- 500g lamb leg steaks, cut into 2cm cubes
- 1 large red onion, cut into wedges
- 1 red capsicum, halved, deseeded, cut into 2cm pieces
- 1 green capsicum, halved, deseeded, cut into 2cm pieces
- 2 rounds wholemeal pita bread, quartered, to serve
- Bought low-fat tzatziki, to serve
Method
- Step 1Combine the wine, lemon juice, oregano and garlic in a glass or ceramic bowl. Add the lamb and stir to coat. Cover and place in the fridge for 30 minutes to marinate.
- Step 2Preheat a barbecue grill or chargrill on medium-high. Thread the lamb, onion, and red and green capsicum alternately onto skewers.
- Step 3Add the skewers to the grill and cook, turning once, for 5-6 minutes or until lightly charred and cooked through.
- Step 4Serve the skewers with the pita bread and tzatziki.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1490 kj
Energy
7.5g
Fat Total
3g
Saturated Fat
5.5g
Fibre
36g
Protein
32g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: You’ll need 8 bamboo skewers for this recipe – to stop them burning on the grill, soak in cold water for 30 minutes first.
Budget tip: To make chicken souvlaki, swap lamb for chicken thigh fillets and capsicums for 1 x 250g punnet cherry tomatoes.
How to make tzatziki: To make low-fat tzatziki, combine thick low-fat natural yoghurt, grated cucumber, fresh lemon juice and garlic. Season with salt and pepper.
- Author: Chissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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