Recipes

Keto Mediterranean Veal with Veggie Kababs Recipe

Atkins Keto Mediterranean Veal with Veggie Kababs
3.6g
Net Carbs
Prep Time: 135 Minutes
Style:Mediterranean/Greek
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
35.6g

Protein

25.3g

Fat

1.1g

Fiber

392.9cal

Calories

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INGREDIENTS

  • 5 1/3 tbsp Light Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 1 tsp Garlic
  • 0 1/2 tsp, leaves Oregano
  • 0 1/2 tsp, leaves Basil (Dried)
  • 0 1/4 tsp Crushed Red Pepper Flakes
  • 48 oz, boneless, raw (yield after cooking) Veal
  • 1 large Zucchini
  • 8 oz Mushroom Pieces and Stems
  • 2 small (5 per pound) Red Sweet Pepper
  • 36 each Kalamata Olives

DIRECTIONS

You'll need wooden skewers, soaked for 20 minutes in warm water before skewering the vegetables. Or use metal skewers.
 

  1. For marinade: Combine olive oil, vinegar, minced garlic, oregano, basil, and red pepper flakes; transfer half to a large resealable bag and reserve the other half. Place veal steaks in bag; turn to coat. Refrigerate 2 hours or overnight.
  2. 30 minutes before cooking veal, cut vegetables into 1-2 inch pieces and add to the reserved marinade.  Prepare grill for medium heat or heat broiler. Remove veal from marinade (discard veal marinade). Grill or broil veal 15-18 minutes, turning once, for medium doneness.
  3. Thread vegetables on skewers, reserving vegetable marinade. Grill or broil vegetables 10 minutes, turning occasionally.
  4. Remove vegetables from skewers and toss with reserved marinade and olives. Trim fat from veal and remove bones; carve crosswise into thin slices.
  5. Serve with vegetables.

Cooking Tip

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