Soooooo much flavour!!! The fatty lamb is a keto-er’s dream and balances wonderfully with the warm spices. Top it off with a little yogurt sauce and you have a winner!

Ingredients

Lamb keftas
1 kg (2.2 lbs) ground lamb
1/2 small onion, minced
2 Tbsp psyllium husk powder
2 garlic cloves, minced
1 Tbsp ground cumin
1 Tbsp paprika
2 tsp ground coriander
1 tsp ground cinnamon
Pinch of cayenne pepper, salt and ground pepper

Yogurt sauce
1/2 cup full fat plain Greek yogurt
1 garlic clove, minced
1 Tbsp extra virgin olive oil
2 Tbsp lemon juice
Pinch of cayenne pepper, salt and ground pepper

Optional, for serving: Greek salad, cauliflower rice, toasted keto flatbread

Optional, for garnish: fresh cilantro or parsley

Yields: 6 servings
Per serving*:
Calories: 536
Net carbs: 2
Protein (grams): 39
Fat (grams): 38

Prep time: 15 min
Cook time: 30 min
Total time: 45 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 400F.

In a large bowl, combine the kefta ingredients. Mix well by hand, careful not to overwork the meat mixture.

Line a baking sheet with aluminium foil and prepare 6-7 skewers. If using wooden skewers, soak them in water for at least 30 min before use.

For each skewer, form an elongated ball of the keta mixture. Push the skewer into the center of the ground lamb, then even and stretch the meat by hand along the skewer, creating a thick sausage-like shape.

Place the skewered kefta onto the aluminium foil and repeat.

Bake the lamb keftas 30 min, flipping them halfway through.

While the lamb is in the oven, prepare the yogurt sauce by whisking together all the ingredients. Refrigerate until ready to use.

Serve the lamb kefta with a dollop of the yogurt sauce. Optionally, garnish with fresh cilantro or parsley.

This dish is amazing served with a Greek salad, cauliflower rice and/or toasted keto flatbread.