Recept
Högproteinsrecept
Lamb Souvlaki with Yoghurt-Garlic Sauce

Lamb Souvlaki with Yoghurt-Garlic Sauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This vibrant lamb souvlaki is a high-protein Mediterranean classic that brings the bright, fresh flavours of a Greek summer to your dinner table. Succulent cubes of lamb leg are marinated in a fragrant blend of oregano and garlic before being charred on skewers alongside sweet peppers and red onions. The combination of tender meat and blistered vegetables provides a wonderful texture that is both satisfying and lean.

Perfect for a nutritious midweek meal or a weekend barbecue, these skewers are served with a unique cucumber-infused yoghurt sauce that adds a cooling, zesty finish. By using non-fat Greek yoghurt and whole-wheat pitas, this dish remains a healthy, balanced option for those seeking a protein-rich diet without sacrificing flavour. Serve immediately while the lamb is juicy and the pitas are warm.

Ingredients for Lamb Souvlaki with Yoghurt-Garlic Sauce

2 matskedar extra jungfruolivolja
1 tablespoon chopped fresh garlic
1 1/2 teaspoons oregano
3/4 teskedar nymalen svartpeppar
3/8 teaspoons kosher salt
350g lamb, cut from the leg into 12 equal-sized cubes
2 yellow peppers, cored and cut into 1-inch strips
1 red onion, cut into 8 pieces
16 cherry tomatoes
Vegetable-oil cooking spray
4 whole-wheat pitas
2 cucumbers, peeled and chopped
1 fresh tbsp lemon juice
180ml nonfat Greek-style yoghurt (such as Total brand)
1 teaspoon chopped fresh garlic

How to make Lamb Souvlaki with Yoghurt-Garlic Sauce

For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash colour. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, grill on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yoghurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.