Turkish · Dinner
Spiced Lamb Rib Skewers (Keto)
Bone-in lamb rib chops marinated in yogurt, garlic, cumin and paprika, then grilled until charred outside and juicy within. Served alongside sautéed cauliflower rice with onion and parsley, finished with lemon for a keto-aligned plate.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
495Calories
32.2gProtein
37.3gFat
9.8gCarbs
4gSugar
3gFiber
970mgSodium
301mgChol
14.1gSat Fat
650mgPotassium
160mgCalcium
3.3mgIron
2.4mcgVitamin B12
18mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Trim excess fat from the lamb rib chops, pat dry, and chop the onion and parsley.
2
Marinate
Whisk yogurt, garlic, cumin, paprika, lemon juice, olive oil, salt and pepper together in a bowl, then coat the ribs fully and marinate 45 minutes.
3
Grill
Heat a grill pan over high heat and cook the ribs 5–6 minutes per side until deep char marks form and juices run clear.
4
Saute
Melt butter in a skillet over medium heat, add onion and cook 3 minutes until softened, then stir in cauliflower rice and cook 4 minutes, stirring.
5
Plate
Spoon the cauliflower rice onto a plate, arrange the grilled lamb ribs alongside, scatter with parsley and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in lamb rib chops
- 1/2 cup120g plain yogurt
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp paprika
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 7 oz200g cauliflower rice
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp butter
- 22 lemon wedge
