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Paleo Lamb Kofta Kebabs

Posted on Oct 15, 2014 | 0 comments

Paleo Lamb Kofta Kebabs

Paleo Lamb Kofta Kebabs (or beef kebabs)


Savory, delicious, exotic, could all describe these Paleo Lamb Kofta Kebabs. A cinch to toss together with a pound of ground lamb or beef, these kebabs can be cooked as easily indoors as out. Whether cooked on a grill, fried in a pan, or roasted under a broiler, the delectable flavors of this well spiced meat entree will hit the spot for protein fans.

 

I am a meat lover, my very favorite type being lamb. I am always on the look-out for new recipes to serve it, spice it, cook it, you name it. These Paleo Lamb Kofta Kebabs, a common Middle Eastern dish, are reminiscent of all the delicious lamb dishes I tasted while traveling through Egypt. For three weeks, I enjoyed lamb dishes almost every other day, and I never tired of them. (I think lamb must be as common there, as chicken is in the US.) I especially enjoyed all the wonderful spices used in meat dishes there. It made me much bolder in using a wider variety of spices in my own cooking.

 

Don’t underestimate the nutritional benefit of using lots of spices in your paleo cooking. Even when dried and ground, they are full of healthy trace minerals, antioxidants and other phytonutrients. Some can enhance glucose sensitivity (cinnamon), and others may help remove toxins from your body (coriander, cardamom) and still others can be anti-inflammatory and aid with digestion (ginger, cumin, turmeric).

 

The Paleo Lamb Kofta Kebab is traditionally made using ground lamb but would work well using ground beef, chicken or even pork. There are a dozen flavors involved in the seasoning of these yummy kebabs. However, if there is any particular spice you don’t care for, it is okay to omit it. Even if you think you don’t like one, I do encourage you to try the recipe as written, as you might be very surprised by how much you like the spices in combination with each other. The Paleo Lamb Kofta goes very well with my Paleo Roasted Vegetables.

 

 

Paleo Lamb Kofta Kebab paleo_spices

  • Prep time:  5 minutes
  • Cook time:  1-5 minutes
  • Serves:  4

 

  • 1 pound ground lamb, beef, chicken or pork (combo of pork and beef is good too)
  • 3 TBS. dried parsley
  • 1 TBS. dried onion flakes
  • 2 tsp. coriander
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 1 tsp. sea salt
  • 1/2 tsp. allspice
  • 1/2 tsp. garlic powder
  • 1/4 tsp. dried ground gingerPaleo_Lamb_Kofta
  • 1/4 tsp. dried cayenne pepper
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. nutmeg

 

1) In a large mixing bowl, combine all spices and stir to mix thoroughly.

2) Add ground meat to bowl, mixing well to mingle all spices. (I find this is easiest to do by hand, squeezing and squishing the spices into the meat to really get all those flavors mixed in well.)

3) Cook using your preferred method, adding skewers if you like, if you are using a barbecue.

 

Cook to your favorite level of done-ness. I get great results using my George Foreman grill. My rare-cooked kebabs take only about a minute on it, so I make sure the rest of my meal is all done and ready to serve before I cook the Paleo Lamb Kofta. Bon appétit!

 

Paleo Lamb Kofta

 

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