These Greek-inspired souvlaki wings have a fantastic Mediterranean flavor and are a tasty keto-friendly appetizer or snack!
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Quite a while ago now I made low carb chicken souvlaki – marinated chicken pieces threaded onto skewers and then grilled. When I decided to make some souvlaki wings, I thought I'd just better check the exact definition of souvlaki. According to wiki:
Souvlaki is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot.”
And according to The Mediterranean Dish:
Like Kabobs, the word Souvlaki simply means “meat on skewers.” But Greeks also use it to describe the actual meal—warm pita, loaded with perfectly marinated grilled meat and topped with Tzatziki sauce.”
So I've taken a few liberties with the definition, but think of the chicken bone as a skewer and forget the pita, and it's pretty close!
How to Make Greek Souvlaki Wings
Make the marinade by combining extra virgin olive oil, lemon juice, dry white wine, dried oregano, onion powder, and minced garlic together in a bowl. Find out more about great quality olive oil here!
Prepare the wings (if necessary) but using poultry shears to remove (and discard) the wing tips, then cut the remaining wing into wingette and drumette.
Place the wings in the marinade, and turn to coat. Cover, and place in the fridge to marinate for at least an hour or overnight.
The olive oil will solidify in the fridge so remove the wings from the fridge 15 minutes before cooking. Place them on a baking sheet lined with a rack. Season with salt and pepper – I love my new gravity-driven mills – just turn them over and they start grinding!
Place under a preheated broiler, about 4-5″ down from the elements. Cook for 20 minutes or until cooked thoroughly, turning half way through the cooking time.
Transfer the wings to a serving platter, and garnish with crumbled feta cheese, fresh dill fronds, and chopped fresh mint.
A dip like low carb tzatziki is fantastic with these wings!
I absolutely adored the flavors of these wings – if I do say so myself! A delicious low carb taste of the Mediterranean!
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- ¼ cup dry white wine (or chicken broth)
- 1 tbs dried oregano
- 1 tsp onion powder
- 1 tsp minced garlic
- 8 full wings, tips discarded then cut into 16 wingettes and drumettes
- salt and black pepper
- crumbled feta, dill fronds, and fresh mint, to garnish
- low carb tzatziki, to serve, optional
- Make the marinade by combining the oil, lemon juice, wine, oregano, onion powder, and garlic together in a bowl.
- Place the wings in the marinade, and turn to coat. Cover, and place in the fridge to marinate for at least an hour or overnight.
- The olive oil will solidify in the fridge so remove the wings from the fridge 15 minutes before cooking. Meanwhile, preheat the broiler to high and place the highest rack approximately 4-5" down from the elements.
- Place the wings on a baking sheet lined with a rack. Season them with salt and pepper, and discard any remaining marinade.
- Place the chicken under the broiler, and cook for 20 minutes or until cooked thoroughly, turning half way through the cooking time.
- Transfer the wings to a serving platter, and garnish with crumbled feta cheese, fresh dill fronds, and chopped fresh mint.
2g net carbs per serving (quarter of the recipe, approximately 4 wingettes or drumettes)
Only a fraction of the marinade is included in the nutritional data because the majority of it is not consumed.
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Nutrition InformationYield 4 Serving Size 4 wingettes or drumettes
Amount Per Serving Calories 242Total Fat 16gSaturated Fat 4gCholesterol 56mgSodium 254mgCarbohydrates 2gNet Carbohydrates 2gFiber 0gSugar 0gProtein 18g
Adapted from this Food Network recipe.
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