Middle Eastern · Dinner
Grilled Lamb Cubes Skewers (Keto)
Grilled lamb shoulder cubes marinated in olive oil, garlic, lemon juice and warm spices, threaded onto skewers with onion and bell pepper, then charred over high heat. Served with tahini-yogurt sauce and a lemony herb salad, this keto plate skips rice and bread for a low-carb, fat-forward Middle Eastern grill.
$7
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
598Calories
40.2gProtein
43.6gFat
13.8gCarbs
4.6gSugar
4.9gFiber
1502mgSodium
168mgChol
11.4gSat Fat
870mgPotassium
210mgCalcium
5.4mgIron
2.4mcgVitamin B12
38mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Whisk olive oil, lemon juice, minced garlic, cumin, smoked paprika, cinnamon, salt and pepper in a bowl, then toss lamb cubes until evenly coated.
2
Marinate
Cover and chill in the refrigerator 45 minutes so the lamb absorbs the spices.
3
Grill
Thread marinated lamb onto skewers alternating with onion and bell pepper. Cook on high heat 10-12 minutes, turning every 2-3 minutes, until charred and firm.
4
Plate
Slide lamb and vegetables off skewers onto a plate. Whisk tahini, yogurt, lemon juice, minced garlic and water until smooth. Toss arugula and chopped parsley with olive oil and serve with sauce and lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g lamb shoulder, cut into 1.5-inch cubes
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cinnamon-ground
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 onion, cut into chunks
- 11 bell pepper, cut into chunks
- 3 oz86g tahini
- 4 tbsp4 tbsp plain-yogurt
- 2 tsp2 tsp lemon-juice
- 2 clove2 clove garlic (for sauce)
- 2 tbsp2 tbsp water
- 7 oz200g arugula
- 4 tbsp4 tbsp parsley
- 2 tsp2 tsp olive oil (for salad)
- 44 lemon wedges
