Keto Mixed Kebab
Elevate your weeknight grilling game with this flavorful Keto Mixed Kebab recipe, a perfect low-carb feast that's both satisfying and simple to prepare. Featuring a mouthwatering combination of lamb mince and tender boneless chicken thighs, these kebabs are marinated with a rich blend of Greek yogurt, olive oil, lemon juice, and aromatic spices like cumin, coriander, and paprika. Skewered together for the perfect interplay of textures and grilled to smoky perfection, they’re garnished with vibrant fresh herbs like mint and cilantro, plus a sprinkle of red onion for added crunch. Ready in under an hour (with prep), these ketogenic kebabs are ideal for those seeking a protein-packed meal that’s bursting with Mediterranean-inspired flavor. Serve them hot as the centerpiece for a BBQ or pair with a crisp green salad for a guilt-free dinner that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 500 grams Lamb mince
- 100 grams Greek yogurt
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 units Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh mint, chopped
- 1 unit Red onion, finely chopped
- 10 units Skewers
Instructions
Cut the boneless chicken thighs into 1-inch cubes and place them in a large mixing bowl.
Add the lamb mince to the bowl with the chicken cubes.
In a separate small bowl, mix the Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground paprika, salt, and black pepper to create the marinade.
Pour the marinade over the chicken and lamb mixture, ensuring that all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for a deeper flavor.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated chicken and lamb pieces onto skewers, alternating between them. Leave a small gap between each piece for even cooking.
Grill the kebabs for about 10 minutes on each side, or until the chicken and lamb are cooked through and have a nice char on the outside.
While the kebabs are grilling, mix the chopped cilantro, mint, and red onion in a small bowl to create a fresh herb topping.
Once cooked, remove the kebabs from the grill and let them rest for a few minutes.
Serve the kebabs hot, garnished with the fresh herb topping for an added burst of flavor.
Nutrition Facts
Calories |
4434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.1 g | 390% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 8483 mg | 369% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 29.0 g | ||
| Protein | 346.2 g | 692% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 5290 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
