Kebabs of all kinds are common in Turkish and Middle Eastern cuisines. This particular version is traditionally made of minced lamb moulded onto a skewer and grilled over charcoal.
I remember the Turkish Türkmen family in our village (when I lived in Germany), where four of their seven children went to school with our four children.
School Bazaars offering Turkish delights, amongst other things. That is where my love of Turkish food comes from. Nearly every cuisine in the world has a version of this street-food favourite, and the best thing about this versatile dish is you can totally make it your own.
TURKISH KEBAB
Kebabs of all kinds are common in Turkish and Middle Eastern cuisines. This particular version is traditionally made of minced lamb mounted on a skewer and grilled over charcoal
4
servings30
minutesIngredients
500 g Ground Lamb
1 tsp Lemon Zest
1 small Onion finely chopped
2 Crushed garlic cloves
1 medium Egg
3 tbsp Keto Breadcrumbs
1 tbsp Freshly chopped Mint
1/2 – 1 tsp Chilli Flakes
1 tbsp Lemon Juice
Salt and Pepper
Method
- Chop the onion and crush the garlic in a garlic press.
Put onion and garlic in a small mixer and whiz until you have a paste consistency - Add all ingredients to the beef mincemeat and mix with a fork
- Form into kebabs with your hands, and stick wood skewers through them
- Using a griddle pan cook the kebabs for 4 Minutes each side
Notes
- MACROS per skewer: 3g Carbs – 27g Fat – 30g Protein – 396 Calories
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