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Keto lamb kebab platter with mint yogurt is eight cumin-spiced ground lamb kebabs, grilled on a cast-iron pan and served with a cold garlic-mint yogurt and a board of cucumber, tomatoes, olives and feta. One serving lands at about 8 g net carbs. No breadcrumbs, no flour, no sugar.
I’ll be honest, my first breadcrumb-free kebabs slid off the skewers and stuck to the pan. The fix is boring and it works. Chill the shaped kebabs for 30 minutes so the fat firms up and the egg can grip.
After that, they hold. They’re juicy. Smoky from the cumin and paprika. Browned at the edges. Soft in the middle.
The yogurt and the platter come together while the kebabs chill, so you only stand at the stove for about 22 minutes. It sits right in your weeknight rotation, and the leftovers reheat well for lunch.
Why You’ll Love This Recipe
- About 8 g net carbs, with no breadcrumbs or flour
- Kebabs are shaped and chilled ahead, so dinner moves fast
- Cold yogurt and crisp vegetables balance the smoky lamb
- Leftovers reheat well for lunch the next day
Ingredient Notes
- ground lamb: Buy 80/20 lamb. The fat keeps the kebabs juicy and holds them together. Ground beef at 80/20 works if lamb is hard to find.
- full-fat Greek yogurt: Pick plain and unsweetened. Flavored or low-fat yogurt adds sugar and turns thin once the lemon goes in. Unsweetened coconut yogurt works for dairy free.
- egg: It acts as the binder in place of breadcrumbs. Leave it out and the kebabs crumble more easily on the grill pan.
- yellow onion: Grate it and squeeze out the liquid in a clean towel. A small amount adds flavor without adding many carbs or making the mix wet.
- feta: Buy a block packed in brine and crumble it yourself. It’s creamier than pre-crumbled feta, which is often dry.
Easy Keto Grilled Lamb Kebab Platter with Mint Yogurt
Ingredients
Method
- Combine the lamb, grated onion, garlic, cumin, coriander, paprika, cinnamon, salt, pepper, parsley and egg in a 4-quart / 3.8 L mixing bowl. Mix with your hands for about 1 minute, until the meat looks tacky and the spices are evenly spread.
- Divide the mixture into 8 portions of about 90 g each. With wet hands, press each portion firmly around a flat metal skewer into a log about 12 cm / 4.75 inches long and 2.5 cm / 1 inch thick. Set them on a parchment-lined tray and refrigerate for 30 minutes. Don’t skip this, because unchilled kebabs slide off the skewers.
- While the kebabs chill, stir together the full-fat plain Greek yogurt, 2 tbsp chopped mint, 1 tbsp lemon juice, grated garlic, 1 tbsp olive oil and 1/4 tsp salt. Slice the cucumber, halve the tomatoes, and arrange them on a serving board with the olives, feta and lemon wedges. Cover and refrigerate the board and the yogurt.
- Heat a 30 cm / 12-inch cast-iron grill pan over medium-high heat for 3 to 4 minutes, until a drop of water sizzles off it. Brush the ridges with half the avocado oil. Lay 4 kebabs on the pan with about 2 cm between them and grill for 8 to 10 minutes, giving each a quarter turn every 2 to 3 minutes, until deeply browned and 160 F / 71 C in the center.
- Move the first batch to a plate and tent loosely with foil. Brush the pan with the remaining oil and grill the second batch the same way.
- Let the kebabs rest for 3 minutes. Spoon the mint yogurt into a bowl on the board, drizzle 2 tbsp olive oil over the cucumber and tomatoes, scatter the remaining mint leaves on top, and serve the kebabs right away.
Notes
- Chill the shaped kebabs 30 minutes before grilling, or they’ll slide off the skewers.
- Grill in two batches so the pan stays hot and the kebabs brown.
- Check one kebab with an instant-read thermometer: 160 F / 71 C at the center.
- Squeeze the grated onion dry to keep the mixture firm.
- Dress the cucumber and tomatoes with oil right before serving so they stay crisp.
Tips for Success
- Squeeze the grated onion in a clean towel until dry, since extra liquid loosens the mix and lets the kebabs slip on the skewer.
- Choose 80/20 ground lamb and keep the fat, because lean lamb turns crumbly and dry on a hot grill pan.
- Shape every kebab to about 2.5 cm / 1 inch thick so they all reach 160 F / 71 C at the same time.
- Grill in two batches of four with about 2 cm between kebabs, so the pan stays hot enough to brown instead of steam.
- Stir the mint yogurt together while the kebabs chill, so the garlic mellows and the mint flavor spreads through the sauce.
Variations
- Swap the cumin and coriander for 1 tbsp za’atar and 1 tsp sumac for a tangier, more herby kebab.
- Mix 1 tsp harissa paste into the lamb for gentle heat, and finish the yogurt with a pinch of Aleppo pepper.
- Make the yogurt dairy free with unsweetened coconut yogurt, an extra squeeze of lemon, and the same mint and garlic.
Storage and Reheating
Cooked lamb kebabs keep in an airtight container in the fridge for 3 to 4 days. Refrigerate leftovers within 2 hours of cooking. Store the mint yogurt in a separate jar for up to 4 days, and keep the cucumber, tomatoes and feta apart so nothing turns watery.
To reheat, warm the kebabs in a 26 cm / 10-inch skillet over medium heat for 2 to 3 minutes per side with a splash of water and a lid, until steaming hot in the center. You can also spread them on a 33 x 46 cm / 13 x 18 inch sheet pan and heat at 180 C / 350 F for 8 to 10 minutes.
Cooked kebabs freeze for up to 2 months, wrapped tightly. Thaw them overnight in the fridge before reheating. Don’t freeze the mint yogurt, since it turns grainy when it thaws.
Serving Suggestions
Keto lamb kebab platter with mint yogurt works best served family-style. Pile the kebabs on a large board, set the yogurt bowl in the middle, and arrange the cucumber, tomatoes, olives and feta around it. Dress the vegetables with olive oil right before it hits the table.
For a hand-held version, slide the lamb off the skewers into butter lettuce or romaine leaves. Add a spoonful of yogurt, a slice of cucumber and a squeeze of lemon.
Kids tend to like the kebabs on the skewer with a small dish of yogurt for dipping. Leave the olives off their side of the board.
FAQ
Why do my keto lamb kebabs fall off the skewer?
Most often the mixture went on the skewer warm and wet. Squeeze the grated onion dry, keep the egg in, and chill the shaped kebabs for 30 minutes so the fat firms up. Flat metal skewers help too, because a round skewer lets the meat spin and slide.
What internal temperature are lamb kebabs done at?
Ground lamb kebabs are done at 160 F / 71 C in the center, which is the safe temperature for any ground meat. They should have a deep brown crust and feel firm when pressed. Check one kebab at its thickest point with an instant-read thermometer before you pull the whole batch.
Can I use ground beef instead of lamb for these keto kebabs?
Yes, use 700 g of 80/20 ground beef and keep everything else the same. The kebabs will taste milder, so I add an extra 1/2 tsp of cumin. Skip lean beef or turkey, since they dry out on a hot grill pan before the crust forms.
Can I freeze the lamb kebabs before grilling?
Yes, raw shaped kebabs freeze well for up to 2 months. Freeze them on a parchment-lined tray for 1 hour, then move to a freezer bag with the skewers still in. Thaw overnight in the fridge, then grill as written. Don’t thaw them on the counter.
What sides go with keto lamb kebabs?
Lemony cauliflower rice, grilled zucchini, or garlicky sauteed spinach all keep carbs low. The platter already has cucumber, tomato, olives and feta, so one warm side is plenty. A handful of arugula dressed with olive oil and lemon also works if you want something sharp.
How many carbs are in the keto lamb kebab platter?
Each serving has about 11 g total carbs and 3 g fiber, so roughly 8 g net carbs. Most of that comes from the yogurt, cucumber and tomatoes. Using full-fat plain Greek yogurt matters, since flavored or low-fat versions add sugar fast.
