Grilled Lamb Kebabs, Mint Yogurt Sauce

Spiced lamb skewers served with a light mint-yogurt sauce (coconut yogurt for a dairy-free version).

Gluten-Free Low-Carb
schedule Prep (min)
20
whatshot Cook (min)
12
timer Total (min)
32
account_circle Servings
4
420 kcal
Par portion
34.0 g
Lipides
22.0 g
Protéines
2.0 g
Glucides nets
Ingredients
ground lamb ground lamb
ground cumin ground cumin
fresh chopped mint fresh chopped mint
0% Greek yogurt (or coconut yogurt) 0% Greek yogurt (or coconut yogurt)
Instructions
  1. In a large bowl, mix the ground lamb with the cumin, chopped mint, salt, and pepper. Work the mixture for a few minutes to bind the ingredients.
  2. Form elongated portions and wrap them around the skewers, pressing firmly so they stay in place during cooking.
  3. Preheat the grill or a grill pan over high heat. Cook the kebabs for 3–4 minutes per side until well browned and cooked to your desired level.
  4. While cooking, prepare the sauce: mix the yogurt with the chopped mint, a drizzle of lemon juice, salt, and pepper; adjust according to desired acidity.
  5. Let rest for 2 minutes off the heat then serve the kebabs hot accompanied by the mint-yogurt sauce.
Variants
  • Add a bit of chili for a spicy version.
Tips
  • Press the meat firmly onto the skewers so they hold during cooking.
FAQ
Yes, adjust the seasoning according to preference.

Chef's recipes David Ruiz

Duck Confit, Roasted Pear and Arugula
Duck Confit, Roasted Pear and Arugula

Confit legs served with rosemary-roasted pears and a bed of arugula; limited natural sweetness, very low carb load.

Crustless Thin Tart: Candied Onion, Bacon & Rosemary
Crustless Thin Tart: Candied Onion, Bacon & Rosemary

Thin almond base topped with candied onions, crispy bacon, and rosemary: a keto savory tart without flour.

Zucchini gratin with goat cheese and herbs
Zucchini gratin with goat cheese and herbs

A light and tasty gratin, perfect to accompany a main course or as a vegetarian meal. The zucchini are tender and coated in a goat cheese cream, enhanced with fresh herbs. This keto dish is simple to prepare and full of flavor.

David Ruiz Chile

Chef David Ruiz

Chile

Pacific-Grill

Simple grilling techniques that elevate seafood and vegetables with citrus and smoke.

10 Articles 10 Recipes
Chef's recipes
Herbed Cauliflower Fritters
Herbed Cauliflower Fritters Crispy fritters made from grated cauliflower, egg, and al...
Crustless Thin Tart: Candied Onion, Bacon & Rosemary
Crustless Thin Tart: Candied Onion, Bacon & Rosemary Thin almond base topped with candied onions, crispy bacon...
Keto Chocolate and Coffee Mousse
Keto Chocolate and Coffee Mousse An airy dark chocolate mousse with a hint of coffee, swee...
All his recipes
Panna cotta with coconut milk and vanilla A silky dessert made with coconut milk and vanilla extract, sweetened with ke...
Keto Niçoise salad (low carb version) A low-carb Niçoise salad with tuna, eggs, olives and a lemon and olive oil vi...
Grilled zucchini toast, almond pesto 'Tartine' based on a slice of crispy eggplant garnished with grilled zucchini...
Grilled Lamb Kebabs, Mint Yogurt Sauce Spiced lamb skewers served with a light mint-yogurt sauce (coconut yogurt for...
Kale, grilled salmon and avocado salad Nourishing salad of massaged kale, grilled salmon fillets and creamy avocado;...
Zucchini gratin with goat cheese and herbs A light and tasty gratin, perfect to accompany a main course or as a vegetari...
Duck Confit, Roasted Pear and Arugula Confit legs served with rosemary-roasted pears and a bed of arugula; limited ...