If your stomach is looking for some keto fabulous Mediterranean foods, then these lamb kebabs and keto cauliflower tabbouleh will definitely fit the bill! I enjoy lamb but it is not always easy to find freshly ground, however usually in the spring time is when many CSA farms will offer the meat or even some butchers around town.
Using fresh and organic meats really makes the meal and you will definitely notice the different in lamb. Fresh lamb is not gamey tasting or too greasy, so be sure to ask your meat provider for the best time to pick some up.
Tabbouleh has a bad rap on the keto circuit because of the added carbs, but it can easily be made keto-friendly with the substitution of cauliflower rice. I will be honest- I am a bit lazy when it comes to using my food processor so I tend to purchase my cauliflower rice from Trader Joes. It is super easy and tasty. I love using cauliflower rice as a replacement in a number of grain side dishes, even mac n cheese!
The lamb kebabs and tabbouleh go super well together and I will often add some yogurt sauce on top or on the side for dipping. Its a delicious family friendly meal that is perfect for an enjoying warm spring evening outside. You can cook the kebabs on the BBQ, grill, or even oven and even with the large list of ingredients its not very time consuming.
With the extra meat, I usually chop up the lamb and add it to the tabbouleh left overs and store in the fridge. The next day I add a touch of olive oil, re-heat and have a tasty lamb lunch bowl.
Lamb Kebabs and Keto Cauliflower Rice Tabbouleh
- 1 tablespoon coconut oil
- 1 clove garlic minced
- 4 cups cauliflower rice
- 2 tomatoes chopped
- 1/2 cup parsley fresh chopped
- 1/4 cup mint fresh chopped
- 2 spring onions sliced
- 1/4 cup lemon juice fresh squeezed
- 1/4 cup olive oil
- salt to taste
- pepper to taste
- 1 pound lamb ground
- 1 teaspoon onion powder
- 2 cloves garlic minced
- 1 tablespoon oregano dried
- 1 teaspoon cumin ground
- 1 teaspoon Paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon allspice ground
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons coconut oil
- 2 tablespoons cilantro chopped
- Start by making the tabbouleh. First heat a large pan greased with coconut oil over medium-high heat, adding the garlic and cooking until fragrant, roughly 1 minute. Add your cauliflower rice and cook 5 minutes. Remove from heat and let cool, adding your tomatoes, parsley, mint, spring onions, lemon juice, and olive oil once cooled, before stirring and seasons salt and pepper to taste.
- Next, make your kebabs. Place all your ingredients but the coconut oil in a bowl, mixing until well combined. Once well mixed, divide your mixture into 8 parts. Using your hands, form your 8 parts into oval-shaped kebabs around each of the 8 skewers.
- Heat your griddle pan with coconut oil over medium-high heat. Place the skewers in the pan and cook in a single layer, 5-7 minutes, turning frequently until cooked through and browned on all sides.
- Serve immediately, with the prepared tabbouleh. If storing, let cool before storing kebabs and tabbouleh separately for up to 4 days.
- Large pan
- Large bowls (several)
- Skewers (8)
- Griddle pan
- Serving plates