Lamb & Veggie Souvlaki – The Ultimate Keto Marinade

Souvlaki has been ketonised on several occasion here at Greek Goes Keto! Well, it’s the most famous Greek food that every tourist remembers as a symbol of the Greek summer visit. You can check our lamb version here, and our pork version here. Furthermore, we offered two chicken version, with rosemary sticks and almighty Kotobacon. We even went a step further and created our sweet chocolate Souvlaki which grabbed a lot of attention on our social media. This time, I wanted to pay a bit more of attention to the marinade! To make it as Greek as possible, yet delicious and 100% Keto! Well, of course, because not all Ketonians are on Zero Carb Diet, I included just enough of vegetables to make this meal an ultimate Keto Mediterranean experience.

Patience is a virtue

If you have the experience with marinating meat, then you know how important is the time! You really need to be patient. All the spices, vinegar, oils and salt really need to work their way into the meat overnight! Nothing will taste as good as marinated grilled meat! When it comes to vegetables, you can add them one hour before grilling, and they will soak all the aromas. This is why this Keto Mediterranean souvlaki recipe will teach you to take things easy and slowly! This way you will learn to enjoy life just like we in the Mediterranean countries do!

The best part of lamb for Souvlaki

Ideally, you will get some lamb leg and cut it into 4×4 cm (1,5×1,5 inch) cubes. Alternatively, you can use the shoulder or neck because these parts contain more fat and therefore will be quite Keto-friendly! When buying lamb, ask your butcher to cut the cubes for you. If you are not very skilled with a knife, cutting lamb into equal cubes might be tricky. But, as with everything:

Repeated practice will develop a skill!

The secret marinade

It’s not a secret, we the Greeks use s many different spices and herbs for our marinades. Depending on the region or the kind of meat, we will use for both sweet and savoury spices and will not hesitate to use ouzo or vinegar. Furthermore, as honey is a typical Greek spice when meat is marinated, we will use our Keto honey substitute and enjoy the same flavour and juicy experience. All this without the excess fructose which comes packed in honey!

Let’s get to marinating, grilling, and then – to the ultimate Keto Souvlaki experience

Lamb & Veggie Souvlaki

5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
marinating 1 d
Total Time 30 mins
Course Main Course
Cuisine Keto Mediterranean
Servings 4


  • 600 g lamb cut into cubes (approximately 12 cubes)
  • 1 small yellow bell pepper
  • 1 small red bell pepper
  • 1 small onion
  • 1/2 small zucchini


  • 6 tbsp olive oil
  • 1,5 tsp sea salt
  • 2 tbsp red wine vinegar
  • 1/2 cup well-infused fennel tea
  • 2 tbsp keto honey substitute*
  • 1 tsp red sweet paprika powder
  • 2 cloves garlic finely chopped
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp dried spearmint
  • 2 tbsp dried oregano
  • 1/2 tsp ground dried rosemary
  • 1/2 tsp dried thyme


  • First, cut the meat into cubes and place it in a deep bowl.
  • Mix all the ingredients for the marinade and pour it over the meat. mix well with a spoon and cover the bowl with a lid or a wide plate. Place it in the refrigerator for 24 hours. 
  • One hour before grilling, chop all the vegetables and add them to the meat and marinade. mix well so that all the pieces of vegetable get covered with the marinade.
  • Thread the meat cubes and vegetables on wooden skewers. Try to place one cube of meat, followed by a few pieces of vegetables and then repeat. Each stick should have 4 cubes of meat. 
  • Grill for 15-20 minutes and keep turning the sticks. You can use a grilling pan or a standard grill. 
  • Ideally, serve with Tzatziki sauce that you can prepare by following this recipe. You can also serve it with Keto pita bread which you can prepare by following this recipe. 
Keyword Keto Souvlaki



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  1. 5 stars
    These kabobs were absolutely fabulous! It was to die for, even though I only marinated the meat for one hour.

    I used fresh herbs where could – rosemary, oregano and mint. Substituted 1 tsp. Lakanto (erythritol and monkfruit) sweetener.

    Served it with a fattoush salad with avocado and cauliflower falafel for an amazing lunch.

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