Monday, July 16, 2012

Keto friendly recipes: Souvlaki with Tzatziki and Greek Salad


Tzatziki

1/2 a lebanese cucumber
1 clove of garlic
250g pot of plain yoghurt

  • Tzatziki is best made the day before as the raw garlic needs time to mature in the yoghurt
  • Dice the garlic as finely as you can, place in a bowl with the yoghurt and mix thoroughly
  • Dice the cucumbers into small pieces and add to the yoghurt mix, stir thoroughly to coat
  • Place in the fridge overnight, before the meal drain off any excess water that has come from the cucumbers and stir again
  • Serve in a small bowl or on the side of your meal
  • Many yoghurts in the US are non fat, I recommend Brown Cow Plain Creamtop yoghurt which is whole milk and free of Bovine growth hormone, it is also low lactose and I can digest this without lactase

Greek Salad

1 cup of green leaves
1/4 a lebanese cucumber
1/2 a red onion
8 grape tomatoes
10 kalamata olives
100g of herbed goats cheese


  • Place the leaves on the base of your plate or bowl
  • Cut the cucumber into rounds 
  • Dice the onion and slice the tomatoes
  • Drain pitted olives
  • Place all the vegetables in your bowl 
  • Crumble the cheese on top
  • If desired dress with a balsamic/olive oil dressing

Souvlaki

500g leg of lamb
2 sprigs of fresh rosemary
3 tbspns of extra virgin olive oil
Salt for seasoning

  • Marinate the lamb as long as you can, either over night or from lunchtime for a dinner meal
  • Dice the lamb into evenly sized bite sized morsels and place in a bowl
  • Season liberally with salt, break the leaves off the rosemary and place in the bowl
  • Drizzle the oil on the meat, no need to be precise with the amount just ensuring that the meat is well coated
  • Mix through to ensure that the salt, herbs and oil are coated onto each piece
  • Place the bowl in the fridge well covered to seal



  • The oil may have turned cloudy or solidified due to the cooling, this is normal
  • At the time you're ready to cook take the meat out of the fridge and thread the pieces onto skewers
  • Leave the meat out to reach room temperature before cooking



  • Souvlaki can be cooked in any means you choose, over a wood barbecue is best 
  • In my case I'm frying because I've recently moved countries and have limited cooking equipment
  • Place flat on one edge of the meat and turn the skewers every 2-3 minutes until the meat is cooked



  • Once cooked be sure to leave the meat to rest before serving for around 5 mins
  • If you're a bay area local I recommend organic lamb from the Haight St Market


  • Whether you're low carb eating or not this is a delicious family meal just perfect on summer evenings. 
  • This recipe will serve 2 heartily. 
  • If you need your carbs back then serve with Pita and hummus for a delicious do it yourself wrap.

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