Mediterranean Lamb Kebabs

Mediterranean Lamb Kebabs

Recipe by Steve @ SeriousKeto
5.0 from 1 vote Only logged in users can rate recipes
Course: Main DishesCuisine: Mediterranean
Servings

5

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

520

kcal
Total Carbs

3

grams
Net carbs

2

grams
Fat

37

grams
Protein

42

grams

For these kebabs, I drew from a few sources around the Mediterranean, using spices common to cuisines from Greece, Hungary and Turkey. The result is a fusion of flavors that compliment each other without any single one being over-powering. Serve on you favorite keto flatbread (I used an EggLife wrap) and garnish to your liking (Greek yogurt, sour cream, sumac onions, olives, etc.).

Ingredients

  • Lamb Kebabs
  • 2 lbs ground lamb or beef (1 kg)

  • 1 TB fresh thyme leaves

  • 1 TB ground cumin

  • 1 TB ground sumac

  • 2 TB paprika *see note

  • 1/4 tsp cinnamon

  • 1 TB Aleppo pepper flakes

  • 2 TB water

  • Sumac red onions (optional)
  • 1 medium red onion

  • 1/2 cup finely chopped fresh parsley

  • juice of 1 lemon

  • 1 TB ground sumac

  • 1/2 tsp sea salt

  • 2 TB extra virgin olive oil

Directions

  • Kebabs
  • Preheat oven to 375F (190C), ideally convection.
  • Mix all of the kebab ingredients in a large bowl. I recommend using your hands, as this helps emulsify the fat, creating a more sausage-like texture.
  • Form the kebabs using an Easy Kebab Maker or create small patties and place them on a foil lined baking sheet.
  • Bake for 20 minutes.
  • Serve on the keto flatbread or tortilla of your choice and garnish however you’d like. I recommend the sumac onions below.
  • Sumac Red Onions
  • Thinly slice the onion. I recommend a hand mandoline slicer and a cut proof glove.
  • Combine onion with the remaining ingredients in a medium bowl, string until all spices are thoroughly combined with the parsley and onion.
  • Cover with plastic wrap and place in the fridge until ready to serve.

Recipe Video

Notes

  • If you want mild kebabs, use either smoked or sweet paprika. If you like more of a kick, use Hungarian hot paprika.
  • Nutritional information does not include the wrap or any garnishes. The sumac onions will likely add only 1g-2g of carbs.

4 Comments

  1. I am so thankful you shared this recipe, and I too am sad Alton Brown was not correct in sumac being the next big thing. I love it!

    • I’m glad you like it. Maybe I can make sumac more popular by putting it in more of my recipes. I really think a sumac compound butter would be great melted on just about any type of protein (fish, chicken, pork, steak, etc.).

  2. jean norton

    Hi Steve,
    I believe I have heard you mention pickled onions on occasion. I searched this site and found sumac onions. I intend to try the sumac onions but I was wondering if you could share your pickled onion recipe. Thanks

    • It’s super simple: Create a brine of equal parts water and vinegar. For each cup of brine, add 1 tsp of sea salt. From there, you can flavor the onions based on the dish you’ll be serving them with. For example, for Mexican dishes, I’ll add 1/2 to 1 tsp of Mexican oregano.

Leave a Comment

Your email address will not be published. Required fields are marked *

*