📝 About This Recipe
Transport your senses to the bustling markets of the Levant with these succulent, spice-infused lamb skewers. This keto-friendly masterpiece combines rich, grass-fed ground lamb with a fragrant blend of warm cumin, earthy coriander, and fresh mint. Perfectly charred on the outside and tender within, they are served alongside a velvety, garlic-kissed tzatziki that provides a refreshing contrast to the bold Mediterranean flavors.
🥗 Ingredients
The Lamb Kofta
- 1.5 lbs Ground Lamb (80/20 lean-to-fat ratio for maximum juiciness)
- 1/2 cup Red Onion (grated and squeezed of excess moisture)
- 4 cloves Garlic (minced into a paste)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Mint (finely chopped)
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cinnamon (adds a subtle authentic warmth)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Low-Carb Tzatziki Sauce
- 1 cup Full-Fat Greek Yogurt (plain and unsweetened)
- 1/2 large English Cucumber (grated and squeezed dry)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
- 1 teaspoon Dried Dill (or 1 tablespoon fresh)
For Serving
- 1 whole Lemon Wedges (cut into 4-6 pieces)
- 1 pinch Sumac (optional, for dusting)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
Prepare the tzatziki first to let flavors meld. Grate the cucumber and place it in a clean kitchen towel; squeeze firmly over the sink to remove as much water as possible.
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3
In a medium bowl, whisk together the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, and dill. Season with a pinch of salt, cover, and refrigerate.
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4
For the kofta, grate the red onion and use the same towel-squeezing method to remove its liquid. This ensures your kebabs don't fall apart on the grill.
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5
In a large mixing bowl, combine the ground lamb, the dried-out onion, minced garlic, parsley, mint, and all the spices (cumin, coriander, paprika, cinnamon, salt, and pepper).
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6
Using your hands, gently mix the ingredients until just combined. Avoid overworking the meat, which can lead to a rubbery texture.
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7
Divide the meat mixture into 8 equal portions. Shape each portion into a long, 1-inch thick cylinder around the top half of a skewer.
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8
Place the prepared skewers on a tray, cover, and chill in the refrigerator for 15-20 minutes. This helps the fat firm up and keeps the meat on the skewer during cooking.
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9
Preheat your grill or a heavy cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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10
Place the skewers on the grill. Cook for 4-5 minutes on the first side without moving them, until a nice charred crust forms.
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11
Carefully flip the skewers and cook for another 4-5 minutes, or until the internal temperature reaches 160°F (71°C) for medium.
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12
Remove the kebabs from the heat and let them rest for 3-5 minutes. This allows the juices to redistribute for a tender bite.
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13
Serve the warm kofta on a platter garnished with fresh herbs and lemon wedges, with a generous bowl of chilled tzatziki on the side.
💡 Chef's Tips
Always squeeze the liquid out of your onions and cucumbers; excess moisture is the enemy of a firm kebab and a thick sauce. If the meat feels too soft to stay on the skewer, add a tablespoon of almond flour as a keto-friendly binder. For the best flavor, use 80/20 lamb; lean lamb will result in dry, crumbly kebabs. Wetting your hands with cold water while shaping the meat prevents it from sticking to your skin. Don't skip the resting period—it’s the secret to keeping the lamb juicy and flavorful.
🍽️ Serving Suggestions
Serve over a bed of buttery cauliflower rice to soak up the juices. Pair with a crisp Greek salad of olives, feta, and cherry tomatoes (skip the chickpeas for keto). Serve with grilled zucchini spears seasoned with lemon and oregano. Enjoy with a chilled glass of dry Rosé or a sparkling mineral water with lime. For those not strictly keto, these are divine tucked into warm, pillowy pita bread.