Souvlaki Salad

This skewered lamb is usually served as a sandwich in pita bread, but it makes a fabulous salad for a lot fewer carbs.

YIELD: 6 servings

INGREDIENTS:

• 2 pounds lean lamb, cut into 1-inch cubes
• 1/2 cup olive oil
• 1 cup dry red wine
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon oregano
• 3 cloves garlic, crushed
• 1 head romaine lettuce
• 1/4 sweet red onion, sliced paper-thin
• 24 cherry tomatoes, halved
• 2/3 cup Greek Lemon Dressing
• 6 tablespoons plain yogurt or sour cream (the yogurt is more authentic)

INSTRUCTIONS:

1.  Put the lamb cubes in a large, zipper-lock bag.
2.  Combine the oil, wine, salt, pepper, oregano, and garlic. Pour the mixture over the lamb cubes in the bag. Let this marinate for at least a few hours.
3.  When you’re ready to cook the lamb, pour off the marinade and thread the cubes onto skewers. You can grill these or broil them 8 inches or so from the broiler. Turn the kebabs while they’re cooking, and check for doneness by cutting into a chunk of meat after 10 minutes. They should be thoroughly cooked in 15 minutes.
4.  While the meat is cooking, wash and dry your lettuce, and arrange it on serving plates.
5.  Push the cooked meat off the skewers and onto the prepared beds of lettuce. Scatter some red onion over each plate, and arrange 8 cherry tomato halves on each. Drizzle each plate with a couple of tablespoons of dressing, and top each with a tablespoon of yogurt.

PER SERVING:

•  11 grams of carbohydrates and 4 grams of fiber, for a total of 7 grams of usable carbs and 34 grams of protein.