Paleo Koobideh Kebab
Savor the bold flavors of Middle Eastern cuisine with this Paleo Koobideh Kebab recipe, a healthier twist on the traditional dish. Made with a flavorful blend of ground beef and lamb, finely grated onion, garlic, and aromatic spices like turmeric, cumin, and coriander, these kebabs are perfectly seasoned and irresistibly juicy. Almond flour replaces breadcrumbs to keep this recipe paleo-friendly and gluten-free, while fresh parsley adds a refreshing herbal note. Grilled to perfection on bamboo skewers, these kebabs develop a smoky char that pairs beautifully with a side of crisp salad or roasted vegetables. Ready in just 35 minutes, this high-protein dish is ideal for a weeknight dinner or a backyard barbecue, offering a nutritious and delicious way to enjoy a classic koobideh with a modern, paleo-approved twist.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 500 grams Ground lamb
- 1 large Onion
- 50 grams Almond flour
- 3 cloves Garlic
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 tablespoons Chopped fresh parsley
- 8 Bamboo skewers
Instructions
Start by soaking the bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
Grate the onion finely and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
Mince the garlic cloves finely.
In a large mixing bowl, combine the ground beef, ground lamb, grated onion, minced garlic, almond flour, salt, black pepper, turmeric, cumin, coriander, and chopped parsley.
Mix the ingredients by hand or use a wooden spoon until thoroughly combined. The mixture should be sticky and hold together.
Divide the meat mixture into 8 equal portions. Take one portion and mold it onto a soaked bamboo skewer, pressing it firmly to create a uniform, elongated shape along the skewer.
Repeat the process with the remaining portions and skewers.
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Place the skewers on the grill and cook for about 6-8 minutes per side or until cooked through and nicely charred on the outside.
Once cooked, remove from the grill and let the kebabs rest for a few minutes before serving.
Serve the Paleo Koobideh Kebab with a side of fresh salad or grilled vegetables.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 106 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 885 mg | 19% | |
*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.
