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Receta Souvlaki Salad
by Salad Foodie

Souvlaki Salad

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.

Calificación: 4.3/5
Avg. 4.3/5 2 votos
Tiempo de Prep: Grecia Greek
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: pita bread

Ingredientes

  • MEAT AND MARINADE:
  • 2 pounds lean lamb, cut into 1-inch pieces
  • 1/2 cup olive oil
  • 1 cup dry red wine
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon oregano
  • 3 cloves garlic, crushed
  • SALAD:
  • 1 head romaine lettuce
  • 1/4 sweet red onion, sliced paper-thin
  • 24 cherry tomatoes, halved
  • Optional topping: sour cream or yogurt
  • GREEK LEMON DRESSING:
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh-squeezed lemon juice
  • 4 teaspoons dried oregano, crushed
  • 1 clove garlic, crushed
  • Salt and pepper to taste

Direcciones

  1. MEAT AND MARINADE:
  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).
  10. GREEK LEMON DRESSING:
  11. Put dressing ingredients in a container with tight fitting lid and shake well. (Best made a few hours in advance.)