Low Carb Iskender Kebab
Elevate your kebab game with this irresistible Low Carb Iskender Kebab recipe, a healthy twist on the Turkish classic. Featuring tender marinated beef sirloin infused with the rich flavors of paprika, cumin, and garlic, this dish trades traditional pita bread for a wholesome cauliflower rice base, making it perfect for low-carb lifestyles. The savory tomato butter sauce pairs seamlessly with a cooling Greek yogurt and mint topping, delivering a well-balanced blend of bold spice and creamy freshness in every bite. Ready in just an hour, this satisfying meal is ideal for keto diets or anyone seeking a flavorful yet guilt-free indulgence. Perfectly seasoned and bursting with authentic Mediterranean appeal, this recipe is your ticket to a restaurant-quality dinner at home!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 500 grams Beef sirloin, thinly sliced
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 units Garlic cloves, minced
- 2 tablespoons Tomato paste
- 150 milliliters Water
- 2 tablespoons Butter
- 1 medium Cauliflower, grated or riced
- 200 grams Greek yogurt
- 1 tablespoon Fresh mint leaves, chopped
- 0.5 teaspoon Red chili flakes
Instructions
In a bowl, combine the sliced beef with 2 tablespoons of olive oil, lemon juice, paprika, ground cumin, salt, black pepper, and 2 minced garlic cloves. Mix well, cover, and let marinate in the refrigerator for at least 30 minutes.
In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the marinated beef slices and cook until browned and cooked through. Remove from the pan and set aside.
In the same pan, add 1 tablespoon of butter and melt over medium heat. Stir in the remaining garlic and cook for 30 seconds. Add the tomato paste and cook, stirring, for another minute.
Pour in the water and bring the sauce to a simmer. Allow it to cook until thickened, about 5 minutes. Add a pinch of salt and red chili flakes to taste.
In another large skillet, melt the remaining tablespoon of butter over medium heat. Add the grated cauliflower and cook until tender, about 8-10 minutes. Season with a pinch of salt.
To prepare the yogurt sauce, mix the Greek yogurt with the chopped mint and a pinch of salt. Set aside.
To serve, create a bed of cauliflower rice on a plate, top with the cooked beef, drizzle generously with the tomato sauce, and add a dollop of the yogurt sauce. Optionally, sprinkle more red chili flakes for extra heat.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.4 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1061 mg | 23% | |
*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.
