Lamb Kebabs with Tahini Yogurt

and Shirazi Salad

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low-carb
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Instructions

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1 Make lamb mix

Peel and finely chop half of the shallots and crush 2/3 of the garlic. Combine the lamb mince, chopped shallots, crushed garlic, garam masala, cumin, coriander, paprika, black pepper and salt. With clean hands, knead the mixture well until soft. Set aside for 10 min.

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2 Make dressing

Combine the natural yogurt and tahini in a bowl. Add 1/1.5/2 Tbsp of lemon juice, the rest of the crushed garlic, and a pinch of salt. Mix until smooth and set aside.

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3 Start salad

Peel and finely slice the remaining shallots. In a bowl, combine the shallots with a drizzle of olive oil, 2/3/4 Tbsp of lemon juice, and a pinch of salt and pepper. Set aside for 5-10 min.

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4 Fry chickpeas

Meanwhile, drain and rinse the chickpeas. Pick out the loose shells. Heat a drizzle of oil in a pan over a medium high heat. Fry the chickpeas for 5 min until they turn golden and start to crisp. Set aside to cool.

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5 Finish salad

Halve the cherry tomatoes. Halve the cucumbers lengthwise and scoop out the seeds with a spoon. Chop the fresh parsley. Add the vegetables to a bowl with the marinated shallots. Add the fried chickpeas and the sumac. Toss and set aside. 

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6 Fry kebabs

With oiled hands, shape the lamb mix into kebabs. Heat a generous amount of oil in a pan over a medium-high heat. Fry the kebabs (in batches) for around 5 min until browned all over and cooked through). Serve with the tahini dressing and the Shirazi salad.

Tips for fussy eaters

Make lamb meatballs for them instead and leave out the spices. Serve with pasta and ketchup!

Pro tip

Don't overcook the kebabs or they won't stay juicy in the middle.

Shirazi salad is a Persian cucumber and tomato salad which shares its name with the eponymous Iranian city from where it originates.

Cooking Time: 30 min

Cals 541 · Prot 41 · Carbs 20 · Fat 37

Gluten-Free

Ingredients

Number of people

Kababs

Lamb mince 350 Grams
Garlic cloves 3 Pieces
Garam masala 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Paprika powder 2 Grams
Black pepper 0.5 Tsp
Salt 0.5 Tsp
Olive oil 4 Tbsp

Sauce

Natural yogurt 170 Grams
Tahini 30 Grams
Lemon 1 Piece
Salt 0.5 Tsp

Shirazi

Shallots 1 Piece
Olive oil 2 Tbsp
Chickpeas 240 Grams
Cherry tomatoes 150 Grams
Cucumber 2 Pieces
Fresh parsley 15 Grams
Sumac 2 Grams

Shirazi salad is a Persian cucumber and tomato salad which shares its name with the eponymous Iranian city from where it originates.

Cooking Time: 30 min

Cals 541 · Prot 41 · Carbs 20 · Fat 37

Gluten-Free

Instructions

photo

1 Make lamb mix

Peel and finely chop half of the shallots and crush 2/3 of the garlic. Combine the lamb mince, chopped shallots, crushed garlic, garam masala, cumin, coriander, paprika, black pepper and salt. With clean hands, knead the mixture well until soft. Set aside for 10 min.

photo

2 Make dressing

Combine the natural yogurt and tahini in a bowl. Add 1/1.5/2 Tbsp of lemon juice, the rest of the crushed garlic, and a pinch of salt. Mix until smooth and set aside.

photo

3 Start salad

Peel and finely slice the remaining shallots. In a bowl, combine the shallots with a drizzle of olive oil, 2/3/4 Tbsp of lemon juice, and a pinch of salt and pepper. Set aside for 5-10 min.

photo

4 Fry chickpeas

Meanwhile, drain and rinse the chickpeas. Pick out the loose shells. Heat a drizzle of oil in a pan over a medium high heat. Fry the chickpeas for 5 min until they turn golden and start to crisp. Set aside to cool.

photo

5 Finish salad

Halve the cherry tomatoes. Halve the cucumbers lengthwise and scoop out the seeds with a spoon. Chop the fresh parsley. Add the vegetables to a bowl with the marinated shallots. Add the fried chickpeas and the sumac. Toss and set aside. 

photo

6 Fry kebabs

With oiled hands, shape the lamb mix into kebabs. Heat a generous amount of oil in a pan over a medium-high heat. Fry the kebabs (in batches) for around 5 min until browned all over and cooked through). Serve with the tahini dressing and the Shirazi salad.

Tips for fussy eaters

Make lamb meatballs for them instead and leave out the spices. Serve with pasta and ketchup!

Pro tip

Don't overcook the kebabs or they won't stay juicy in the middle.

Ingredients

Number of people

Kababs

Lamb mince 350 Grams
Garlic cloves 3 Pieces
Garam masala 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Paprika powder 2 Grams
Black pepper 0.5 Tsp
Salt 0.5 Tsp
Olive oil 4 Tbsp

Sauce

Natural yogurt 170 Grams
Tahini 30 Grams
Lemon 1 Piece
Salt 0.5 Tsp

Shirazi

Shallots 1 Piece
Olive oil 2 Tbsp
Chickpeas 240 Grams
Cherry tomatoes 150 Grams
Cucumber 2 Pieces
Fresh parsley 15 Grams
Sumac 2 Grams
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