Ingredients
Tzatziki
- 1/2 cup mayonnaise (to keep low-carb) or almond yogurt or other dairy-free yogurt
- 1/2 English cucumber, seeded and diced
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 2 teaspoon extra-virgin olive oil
- 1 teaspoon white wine vinegar
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Kebabs
- 1-1/2 lb. extra lean ground beef
- 1/2 small onion, peeled and coarsely grated
- 1/4 cup blanched almond flour
- 1/4 cup dried currants (optional)
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 375F and place 6 bamboo skewers in water.
- To make the tzatziki, cut cucumber in half lengthwise and remove seeds with a spoon. Chop up into small pieces.
- Mince garlic into a bowl with all ingredients. Stir to combine, cover and place in the refrigerator to help develop the flavors while you cook the kebabs.
- To make the kebabs, drop all ingredients into a large-sized bowl and mix with your hands until incorporated.
- Separate the meat mixture into 6 even portions and begin to shape handfuls of the meat mixture into sausage-like shapes, about 5 inches long around the soaked skewers.
- Place completed kebabs on a parchment paper lined baking sheet.
- Repeat with remaining meat mixture. Once complete, bake in the preheated oven for 25-30 minutes or until internal temperature reaches 160F.
- Remove from the oven, plate with tzatziki and serve.
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Notes
For the barbecue, preheat grill. After it’s preheat, oil your cooking surface and place assembled kebabs over top. Grill approximately 6-7 minutes per side.
Nutrition Information Per Serving
- Calories: 408
- Calories from Fat: 215
- Total Fat: 23.9
- Saturated Fat: 5.2 g
- Cholesterol: 139> mg
- Sodium: 367 mg
- Carbs: 9.4 g
- Dietary Fiber: 1 g
- Net Carbs: 8.4 g
- Sugars: 4.9 g
- Protein: 38 g