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Greek souvlaki or shish kabob is usually served in a pita bread with cucumber yogurt sauce or tzatziki. In Dana Carpender’s classic “500 Low-Carb Recipes” cookbook, she uses it as a main dish salad. Traditionally lean lamb is used but chicken, beef, or pork work too. My electric rotisserie makes short order of cooking shish kabob but another option is broiling or grilling the meat. I followed Carpender’s recipe as closely as I could, with only minor substitutions of ingredients for those I didn’t have on hand.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6


Cost per serving $4.96 view details


  2. Place meat in large zipper-type bag
  3. Combine olive oil, wine, salt, pepper, oregano and garlic and pour mixture over meat cubes; seal and allow to marinate in refrigerator for a few hours if possible.
  4. Pour off the marinade and discard. Thread meat onto skewers.
  5. Grill or broil, turning as needed, about 10-15 minutes until meat is cooked through.
  6. SALAD:
  7. Arrange romaine leaves on plates (I cut some of it and used in middle of leaves as bed for the meat.)
  8. Push cooked meat onto lettuce bed; scatter some red onion over each and arrange cherry tomato halves around plate.
  9. Drizzle each plate with dressing and top with sour cream or yogurt (optional).
  11. Put dressing ingredients in a container with tight fitting lid and shake well. (Best made a few hours in advance.)


Nutrition Facts

Amount Per Serving %DV
Serving Size 431g
Recipe makes 6 servings
Calories 681  
Calories from Fat 516 76%
Total Fat 58.0g 73%
Saturated Fat 14.34g 57%
Trans Fat 0.0g  
Cholesterol 80mg 27%
Sodium 470mg 20%
Potassium 898mg 26%
Total Carbs 11.94g 3%
Dietary Fiber 3.2g 11%
Sugars 6.82g 5%
Protein 22.48g 36%
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  • ShaleeDP
    03 de Abril de 2014
    Another salad recipe that I can add :)
    Thanks for sharing!

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