Mediterranean Lamb Kebabs
Course: Main DishesCuisine: Mediterranean
Servings
5
servingsPrep time
10
minutesCooking time
20
minutesCalories
520
kcalTotal Carbs
3
gramsNet carbs
2
gramsFat
37
gramsProtein
42
gramsFor these kebabs, I drew from a few sources around the Mediterranean, using spices common to cuisines from Greece, Hungary and Turkey. The result is a fusion of flavors that compliment each other without any single one being over-powering. Serve on you favorite keto flatbread (I used an EggLife wrap) and garnish to your liking (Greek yogurt, sour cream, sumac onions, olives, etc.).
Ingredients
- Lamb Kebabs
2 lbs ground lamb or beef (1 kg)
1 TB fresh thyme leaves
1 TB ground cumin
1 TB ground sumac
2 TB paprika *see note
1/4 tsp cinnamon
1 TB Aleppo pepper flakes
2 TB water
- Sumac red onions (optional)
1 medium red onion
1/2 cup finely chopped fresh parsley
juice of 1 lemon
1 TB ground sumac
1/2 tsp sea salt
2 TB extra virgin olive oil
Directions
- Kebabs
- Preheat oven to 375F (190C), ideally convection.
- Mix all of the kebab ingredients in a large bowl. I recommend using your hands, as this helps emulsify the fat, creating a more sausage-like texture.
- Form the kebabs using an Easy Kebab Maker or create small patties and place them on a foil lined baking sheet.
- Bake for 20 minutes.
- Serve on the keto flatbread or tortilla of your choice and garnish however you’d like. I recommend the sumac onions below.
- Sumac Red Onions
- Thinly slice the onion. I recommend a hand mandoline slicer and a cut proof glove.
- Combine onion with the remaining ingredients in a medium bowl, string until all spices are thoroughly combined with the parsley and onion.
- Cover with plastic wrap and place in the fridge until ready to serve.
Recipe Video
Notes
- If you want mild kebabs, use either smoked or sweet paprika. If you like more of a kick, use Hungarian hot paprika.
- Nutritional information does not include the wrap or any garnishes. The sumac onions will likely add only 1g-2g of carbs.
I am so thankful you shared this recipe, and I too am sad Alton Brown was not correct in sumac being the next big thing. I love it!
I’m glad you like it. Maybe I can make sumac more popular by putting it in more of my recipes. I really think a sumac compound butter would be great melted on just about any type of protein (fish, chicken, pork, steak, etc.).
Hi Steve,
I believe I have heard you mention pickled onions on occasion. I searched this site and found sumac onions. I intend to try the sumac onions but I was wondering if you could share your pickled onion recipe. Thanks
It’s super simple: Create a brine of equal parts water and vinegar. For each cup of brine, add 1 tsp of sea salt. From there, you can flavor the onions based on the dish you’ll be serving them with. For example, for Mexican dishes, I’ll add 1/2 to 1 tsp of Mexican oregano.