I love Middle Eastern food and so much of it is Atkins friendly! I’ve been making this for years and thought I’d share with my low-carbing friends. This dish is suitable for Induction, too! By the way, this marinade is surprisingly good on chicken and fish, too! This is suitable for all phases of Atkins and Paleo-Primal as well.
12 oz. trimmed steak or lamb, 1.5″ cubes
4 oz. red bell pepper in 1.5″ pieces
4 oz. green bell pepper in 1.5″ pieces
2 small onions (1.5″ diameter or less)
8 oz. yellow squash(1.5″ thick slices)
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.
Each serving has: 492.7 calories
35.43 g. fat
10.7 g. carbs
2.93 g. fiber
33.1 g. protein
7.77 NET CARBS