Paleo Kofta Kebabs
Paleo Kofta Kebabs ! Paleo lamb kebab skewers with tons of fresh herbs and spices in dairy free Tzatziki inspired tahini dipping sauce. Perfect holiday and grill recipe. Keto and Whole30 friendly. Follow the recipe to make these delicious and nutritious skewers !
- Prep time
- 30 min
- Cook time
- 7 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb. ground lamb (77% lean, 22% fat or higher fat ratio to keep the meat tender)
- 10-12 7 ½ inch skewers (pre-soak in water before grilling)
- 1 large ripe tomato (sliced)
- Mixed greens
- About half of one whole lemon (slice to wedges for serving use)
- 3-4 large garlic cloves (crushed)
- ½ cup fresh parsley (finely chopped)
- 2 large shallots (finely chopped)
- 1 to 1 ½ tsp coarse salt
- 1 tsp ground cumin powder
- 1 tsp ground coriander powder
- 1 tsp sumac
- ½ tsp smoked paprika
- ¼ tsp dried red chili pepper (optional)
- 1 tbsp extra virgin olive oil
- ⅓ cup tahini paste
- ⅓ cup water (or more for thinner consistency)
- 2 small garlic cloves (crushed or grated)
- ¼ to ½ tsp fine sea salt
- Half to one whole lemon juice (to taste)
Instructions
- 1
Mix ground lamb with ingredients under “seasonings”. Gently mix them well but do not overwork the meat. Divide them roughly to about 10 parts to form individual meat skewers.*
- 2
Grab 1 part of the ground meat and form a round meatball shape then flatten it over your palm and place one skewer in the center. Gently squeeze and shape the meat over skewers to make cylinder shape and use your thumb to slightly flatten the meat over skewers so that the meat will cook evenly and be more delicious. Set the skewers over a large flat plate or store in the fridge cover with clear wrap until ready to use.*
- 3
Preheat a large skillet over medium/medium-low heat until hot (but not to a smoking point), then add cooking fat of your choice. Swirl the oil in the skillet so the oil is distributed evenly. Add skewers and grill over medium heat. First side about 4 minutes and carefully flip to cook additional 3 minutes for the flip side. Cook in batches so to not overcrowd the skillet.
- 4
Serve immediately while the skewers are hot (this will be more tasty and the meat will be less dry tasting particularly if the fat to lean meat ratio isn't as high in your ground meat) with chilled tahini sauce and topping of your choice (sliced tomatoes, mixed greens ...etc.)