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Paleo Souvlaki (gluten and dairy-free)

Posted on Oct 25, 2014 | 0 comments

Paleo Souvlaki (gluten and dairy-free)

Paleo Souvlaki


Tender chunks of pork or lamb, slow roasted and served with sauces and garnish is the traditional Greek version, with a few simple changes, voilà: Paleo Souvlaki.

 

I have tweaked the recipe for Paleo Souvlaki, a popular Greek dish, to make it healthier, and paleo friendly. Instead of a wheat flour pita for a wrap, I serve it over resistant starch reheated white rice or in a wrap using Paleo Tortillas. Instead of yogurt in the dish, I use a lemon cream infusion sauce, made from lemon juice and full fat canned coconut milk.

 

If you are looking for a rich, creamy stroganoff type meat sauce, with a luscious tang, give this easy Paleo Souvlaki dish a try.

 


 Paleo Souvlaki

 

  • Prep Time:  15 minutespaleo_souvlaki
  • Cook Time:  2-6 hours in slow-cooker
  • Servings:  4

 

  • 1  1/2 pounds pork shoulder, or beef, lamb or chicken meat – cut into 2″ chunks
  • 1 medium yellow onion, chopped
  • 3 TBS. olive oil or bacon fat or tallow
  • 1/4 cup lemon juice
  • 3/4 cup full fat canned coconut milk
  • 3-4 cloves peeled garlic, minced
  • 1 TBS. Italian seasoning
  • 1 tsp. dill
  • 1  1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 4 cups white parboiled or Basmati rice that was cooked a day earlier, then reheated (you can use just cooked rice, but you do not receive the healthy benefits of the resistant starch that way)
  • 2 cups English cucumber, diced
  • (optional, if you don’t want to use rice) 4 cups cooked spiralized zucchini

 

(Payton’s Paleo 30 Day Challenge friendly when served over reheated white potatoes instead of white rice.)


1) Place everything except cucumber in a slow-cooker, or a covered Dutch oven. Stir well to coat meat and mix all ingredients.

 

Cooking time options: 

 

     Using a slow-cooker: 

         – On low heat for 5 – 6 1/2 hours, stirring occasionally.

         – On medium heat for 3 1/2 – 4 hours, stirring occasionally.

         – On high heat for 2 hours, stirring occasionally.

 

     Using a Dutch oven: 

            In a 325° oven, covered, braise for 2-3 hours, depending on your pot. Meat chunks should be falling-apart-tender when done.

 

When cooking time is over, serve Paleo Souvlaki over re-heated parboiled or Basmati white rice, spiralized zucchini, or wrapped in Paleo Tortillas, and garnish with diced cucumber.

 

paleo_souvlaki

 
 
 

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