Lamb Souvlaki with Rice
This recipe makes an easy meal that will transport you Greece without ever leaving your house!
Servings: 6 servings (1 skewer per serving)
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1½ pounds boneless leg of lamb, trimmed of all visible fat, cut into 30 cubes
- 2 small red onions, cut into 6 wedges each
- 1 large green bell pepper, seeded and cut into 12 pieces
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ¾ cup long grain white rice, cooked according to package directions
Instructions
- To prepare the marinade, combine the oil, garlic, oregano and thyme in a large zip-close plastic bag; mix well. Add the lamb, seal the bag, and turn several times to coat. Marinate the lamb at room temperature 30 minutes or refrigerate overnight.
- Preheat the broiler. Spray a broiler pan with nonstick spray; set aside.
- Thread 5 lamb cubes, 2 onion wedges, and 2 bell pepper pieces onto each of 6 (12-inch) metal skewers, alternating the ingredients. Transfer the skewers to the broiler pan.
- Broil the skewers 4 inches from the heat, turning at least once, until the vegetables are tender and the lamb is cooked through, 8 to 10 minutes. Serve with the rice.
Nutrition
Serving: 1serving | Calories: 219kcal | Carbohydrates: 24g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 242mg | Potassium: 344mg | Fiber: 2g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 25mg | Calcium: 31mg | Iron: 2mg