Keto Lamb Kebabs with Cauliflower Couscous
Keto Lamb Kebabs with Cauliflower Couscous
These keto lamb kebabs are fragrant and aromatic with garlic, cumin and fresh mint. This is paired with a middle eastern inspired cauliflower couscous with pan-fried cumin seeds, red onion and a scattering of flaked almonds.
Every single serving of the recipe requires 2 wooden kebab skewers. These will need to be soaked in water for 30 minutes before baking to prevent them from catching in the oven.
Ingredients
For the lamb kebabs:
- 300 g lamb diced
- 1 clove garlic minced
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh mint chopped
- 1 tsp ground cumin
- 1 lemon zested
- salt and pepper to season
For the couscous:
- 3 tbsp extra virgin olive oil
- 200 g cauliflower rice
- 1 tbsp flaked almonds
- 1 tbsp lemon zest
- 1 tbsp fresh mint
- 1 tsp cumin seeds
- ½ red onion finely chopped
- salt and pepper to season
Instructions
- Preheat the oven to 200°C (400°F), 180°C (350°F) for fan assisted.
- Add the diced lamb to a mixing bowl with 1 tablespoon of olive oil, the minced garlic, the lemon zest, ground cumin, fresh mint, salt and pepper.
- Toss the lamb in the oil and seasonings, ensuring it is evenly coated.
- Divide the lamb evenly into four portions and thread onto the soaked skewers.
- Arrange the kebabs on a shallow oven tray and bake for 10-15 minutes, or until cooked to taste, turning halfway through.
- Whilst the kebabs are cooking you can prepare the cous cous.
- Heat a tablespoon of olive oil in a large pan over a low/medium heat and add the onion and cumin seeds. Fry gently until the onion is just tender and the cumin is fragrant.
- Add another tablespoon of oil to the pan along with the cauliflower rice season well and stir to combine. Fry gently for 3-4 minutes until hot through.
- To serve, stir the remaining chopped mint through the couscous and drizzle over the remaining olive oil and lemon juice. Scatter over the flaked almonds. Serve alongside the lamb kebabs.
Nutrition
Calories: 473kcalCarbohydrates: 6gProtein: 34gFat: 35gFiber: 4.5g
Tried this recipe?Let us know how it was!
Responses