Indian · Dinner
Spiced Lamb Skewer Wrap (Keto)
Grilled ground lamb skewers rubbed with garam masala, cumin and smoked paprika, wrapped in a low-carb coconut-almond flatbread with garlic yogurt sauce, cucumber, red onion and cilantro. High-fat, keto-adapted version of an Indian kebab wrap, replacing wheat flatbread and starchy sides with almond-based bread and fibrous vegetables.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
702Calories
42.3gProtein
52.6gFat
15.8gCarbs
4.3gSugar
7.1gFiber
1189mgSodium
336mgChol
15.1gSat Fat
890mgPotassium
260mgCalcium
5.4mgIron
2.6mcgVitamin B12
9.2mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Combine ground lamb with garam masala, cumin, smoked paprika, ginger-garlic paste, cilantro, salt and pepper in a bowl, mixing until evenly distributed.
2
Rest
Cover and chill the lamb mixture for 15 minutes so spices bind into the meat.
3
Whisk
Mix almond flour, coconut flour, egg, water, baking powder and salt until a smooth batter forms with no lumps visible.
4
Fry
Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; pour in batter, spread thin, and cook 2 to 3 minutes per side until golden with springy centre.
5
Sear
Heat 1 tablespoon olive oil in a grill pan over medium-high heat; sear lamb skewers 5 to 6 minutes, turning occasionally, until deeply browned and firm.
6
Build
Mince the garlic clove and whisk into yogurt with lemon juice. Lay flatbread flat, spread sauce, then layer cucumber, red onion and lamb chunks.
7
Plate
Fold flatbread over filling, tucking sides to form a compact wrap. Slice diagonally in half and garnish with extra cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground lamb
- 2 tsp2 tsp garam masala
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp olive oil
- 1/2 cup56g almond flour
- 4 tbsp28g coconut flour
- 22 large eggs
- 4 tbsp60ml water
- 1/2 tsp1/2 tsp baking powder
- pinch of salt
- 1/2 cup120g plain whole-milk yogurt
- 22 small garlic clove
- 2 tbsp30ml lemon juice
- 11 cucumber (160g)
- 44 thin slices red onion (30g)
- 2 tbsp2 tbsp olive oil, for cooking the flatbread
