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Greek marinated lamb with grain free wraps

Greek marinated lamb with grain free wraps

Eggplant wrapped lamb souvlaki recipe. A grain free, SIBO friendly recipe the whole family will enjoy. Simple ingredients, classic flavour combinations will ensure it is a regular on your meal table.
Course Main
Cuisine Greek
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 500 grams lamb backstrap


  • 1 lemon zest
  • 2 teaspoons dried oregano
  • 1 teaspoon fresh rosemary finely chopped
  • 1/2 teaspoon salt
  • freshly ground pepper
  • 1 tablespoon fresh parsley leaves chopped
  • 2 teaspoons sumac
  • 1 tablespoon olive oil

To serve

  • 1 tablespoon coconut oil
  • 1-2 large eggplants sliced into thin strips lengthways
  • cherry tomatoes sliced
  • leaves spinach or rocket or lettuce
  • baked capsicum strips see notes
  • avocado
  • extra lemon optional


  1. Combine the ingredients of the marinate and massage into the meat, letting it sit for a few hours or overnight if possible
  2. Heat a pan that has a wide enough base to lay an eggplant strip
  3. Add some of the coconut oil once the pan has reached a medium heat
  4. Add the eggplant strips - as many as will fit at a time and cook each side until golden, remove and repeat until all strips are cooked.
  5. Cover with a clean cloth and set aside
  6. Heat a pan to high heat and cook the lamb for a few minutes each side
  7. Turn off heat and allow to sit for 3 minutes
  8. Slice lamb thinly against the grain and place on a serving plate so everyone can put together their wraps

Recipe Notes

I have a jar of baked capsicum strips that I keep in oil in the fridge for use as needed.
The eggplant strips need to be thin enough to roll easily, but not too thin that they rip and fall apart when cooked.
The strips that are not long enough to wrap can be served on the side.
*Preparation time does not include time for the meat to marinate.