Greek Souvlaki and Grilled Vegetables

Greek Souvlaki and Grilled Vegetables

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, Keto diets and Paleo-Primal as well.

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12 oz. trimmed pork, steak or lamb, cut into 1½” cubes
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)


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 calories

35.43 g. fat

10.7 g. carbs, 2.93 g. fiber, 7.77 NET CARBS

33.1 g. protein


4 thoughts on “Greek Souvlaki and Grilled Vegetables

    1. I’ve never used a gas grill, but I would imagine the same amount of time as a charcoal grill. Really depends on the size of the chunks of your meat and vegetables. You’ll just have to watch it and judge with common sense on doneness.

    1. I would broil it (baking would dry it out) and watch it closely!! Only you know how “done” you like your meat. Have no idea how long, but if cut small, not long at all for medium.

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