Keto Mediterranean Lamb Kebabs. Kebabs (Kefta or Kofta) made with ground meats are a staple in Mediterranean and Middle Eastern cuisine and this is another one of mine. Not long ago I put up a recipe for keto Middle Eastern Kebabs which has a totally different flavor profile than these keto Mediterranean lamb kebabs. They are both made with ground lamb but that is where most similarities ends so ah, I guess you will have to try them both to see which you might like best. The Middle Eastern kebabs are served with Tzatziki and these are served with a Tahini Sauce. As you also can see I learned I didn’t have to use a mixing bowl for the kebab mixture. I just left it on the butcher paper and mixed it with that little spatula.
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- 1 Lb Ground Lamb
- ½ Medium Onion Minced
- 2 T Water
- 1 T Garlic Paste***
- 1 T Dried Mint
- 2 t Dried Parsley
- 2 t Dried Oregano
- 2 t Coriander
- 1 t Ground Cumin
- 1 t Cinnamon
- ¾ t Paprika
- ¾ t Salt
- ½ t Pepper
- ¼ C Toasted Pine Nuts (Garnish)
- 2 T Finely Chopped Cilantro Garnish)
- 8 Flat Skewers Soaked In Water
- 2 T Full Fat Yogurt
- 2 T Water
- 1 T Olive Oil
- 1 T Tahini
- 2 t Lemon Juice
- ½ t Garlic Paste***
- If using, toast pine nuts.
- Mix water with garlic paste.
- Combine all ingredients except nuts in a bowl making sure everything is well mixed.
- Divide into 8 portions, shape into ovals and put on skewers.
- Heat large pan to medium, cook on one side 3-4 minutes, turn, and cook on second side 2-3 minutes.
- Mix all tahini sauce ingredients and refrigerate until ready to use.
- 8 Servings As Appetizer 1 Each
- 207 Calories, 9.9g Protein, 17.9g Fat, 1.6g Carbs, 0.5g Fiber, 1.1g Net Carbs
- 4 Servings As Dinner 2 Each
- 414 Calories, 19.9g Protein, 35.9g Fat, 3.2g Carbs, 1.1g Fiber, 2.1g Net Carb
- All herbs/spices can be adjusted to your own tastes.
- Tahini Sauce in included in the nutritionals.