Middle Eastern · Dinner
Ground Lamb Skewer Flatbread (Keto)
Spiced ground lamb is grilled on skewers over high heat and served warm on a low-carb almond-flour flatbread with garlicky yogurt sauce, cucumber, red onion, and fresh herbs. Cumin, coriander, and sumac season the lamb, while the keto approach replaces bulgur to keep carbs minimal without sacrificing the classic street-food flavour profile.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
34.2gProtein
47.6gFat
14.8gCarbs
3.4gSugar
7.1gFiber
1380mgSodium
211mgChol
13.9gSat Fat
620mgPotassium
210mgCalcium
4.2mgIron
2.1mcgVitamin B12
6.5mgVitamin C
gluten-free
low-carb
high-fiber
keto
Instructions
1
Prep
Combine ground lamb, grated onion, minced garlic, cumin, sumac, cinnamon, salt, pepper, and parsley in a bowl; mix until evenly distributed and tacky.
2
Build
Divide the lamb into two portions and mold each around a metal or soaked wooden skewer, pressing firmly until the meat grips securely.
3
Chill
Rest the shaped skewers on a plate in the refrigerator for 15 minutes.
4
Build
Whisk almond flour, baking powder, and salt in a bowl, then stir in hot water and olive oil until a soft dough forms.
5
Build
Press the dough between parchment sheets into a thin 6-inch round, roughly 1/8 inch thick.
6
Fry
Cook the flatbread in a dry nonstick skillet over medium heat for 2 to 3 minutes per side until lightly browned and firm.
7
Build
Whisk Greek yogurt, grated garlic, and lemon juice in a bowl until smooth.
8
Grill
Sear lamb skewers on a hot grill pan over high heat for 8 to 10 minutes, turning every 2 minutes, until well charred.
9
Rest
Let the skewers sit off heat for 3 minutes to allow juices to settle.
10
Plate
Slide lamb off skewers onto warm flatbread, spoon over yogurt sauce, and scatter with cucumber, red onion, mint, and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground lamb
- 11 small onion
- 2 clove2 clove garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp cinnamon
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp parsley
- 22 large eggs, beaten (about 1 tbsp used to bind)
- 4.2 oz120g almond flour
- 2 tbsp2 tbsp olive oil, for flatbread dough
- 1/2 cup120ml hot water
- 1/2 tsp1/2 tsp baking powder
- pinch of salt for flatbread
- 1/2 cup120g full-fat Greek yogurt
- 2 clove2 clove garlic, for yogurt sauce
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil, for brushing and drizzling
- 44 thin cucumber slices, quartered
- 44 thin red onion slices
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp parsley, for garnish
