Low Carb Mediterranean Feast

The most popular recipe on my site is my Mediterranean Lamb Feast and it’s certainly a firm favourite in my house too.

Last night I had a real hankering for it and unfortunately at the moment I just can’t fit it into my macros or calories due to my upcoming powerlifting competition.

So I racked my brains to come up with a much lower carb and lower calorie version… and came up with this little beaut’

IMG_3002

I’ve made the following replacements;

  • Couscous with cauliflower couscous.
  • The lamb skewers have been subbed for chicken souvlaki.

Despite the above I still get all the amazing, charred smokiness as well as the delicious spiced couscous without all the extra calories.

Let’s take a look at the recipe.

 

Low Carb Mediterranean Feast (Serves 2)

Ingredients

Chicken souvlaki;
300-400g chicken breast, cut into evenly sized chunks
1 tsp dried oregano
1 tsp olive oil
1 tsp salt
100ml lemon juice (I used THIS one from a bottle)
6 cloves garlic, crushed or grated OR 2 tsp garlic powder
Some metal skewers or wooden ones that have been soaked in water

Red cabbage and apple salad
1/2 head red cabbage
1 tsp salt
3 tbsp lemon juice
1 finely chopped apple (not a cooking apple, use a sweet one like a braeburn or a cox instead)
1 handful flat leaf parsley, chopped

Cauliflower couscous
1 medium head of cauliflower
1 tsp each of:
Turmeric
Cumin
Chili powder
Cinnamon
Garlic powder
2 tbsp chopped mint
200ml chicken stock

For the tzatziki
150g 0% fat Greek or natural yoghurt
1/4 cucumber, finely diced
5-6 mint leaves, finely chopped
1/4 tsp salt
1 tsp lemon juice

  1. Let’s start by making the souvlaki. Take all of the ingredients, apart from the skewers (duh) and mix in a bowl and leave to marinate in the fridge for at least 20 minutes, better still for 2 hours.
  2. Whilst the chicken marinates, make the salad, tzatziki and the couscous.
  3. Take the red cabbage, blitz it in a food processor or chop by hand until it’s in small chunks and put in a bowl with the rest of the ingredients. Stir, and pop in the fridge until it’s ready to use.
  4. Take the cauliflower, removing the outer leaves and grate or blitz in a food processor until it’s in little couscous sized pieces. Chuck it into a non stick frying pan over a medium heat with the rest of the ingredients apart from the stock and stir well. Add the stock, cover with a lid or a piece of foil and simmer gently for 5 minutes.
  5. Remove from the heat, add to a bowl and leave to cool.
  6. For the tzatziki, mix all of the ingredients together and keep in the fridge until it’s ready.
  7. Heat up a griddle pan, your George Foreman or frying pan to a high heat.
  8. Put the chicken pieces onto your skewers, and chuck on to your cooking vessel of choice. Cook for 4-5 minutes per side until the chicken is lovely and charred and of course cooked through… salmonella is not a JB Training & Nutrition endorsed method of weight loss.
  9. Plate up your couscous and the salad, top with the skewers and spoon on your tzatziki. Enjoy!


Macronutrients & Calories (per portion)

57g protein
8g fat
27g carbohydrate
408 calories

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