Keto Lamb Kebabs with Cauliflower Couscous

Lamb Kebabs
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These keto lamb kebabs are fragrant and aromatic with garlic, cumin and fresh mint. This is paired with a middle eastern inspired cauliflower couscous with pan-fried cumin seeds, red onion and a scattering of flaked almonds. 
The recipe requires 4 wooden kebab skewers. These will need to be soaked in water for 30 minutes before baking to prevent them from catching in the oven.
Prep Time8 mins
Cook Time15 mins
Total Time23 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Cauliflower, Kebabs, keto lamb, Lamb
Servings: 2
Calories: 473kcal


For the lamb kebabs:

  • 300 g diced lamb
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh mint
  • 1 teaspoon ground cumin
  • lemon zest
  • sea salt
  • freshly ground black pepper

For the couscous:

  • 3 tablespoons olive oil
  • 2 cups cauliflower rice
  • 1 tablespoon flaked almonds
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh mint
  • 1 teaspoon cumin seeds
  • ½ red onions finely chopped
  • sea salt
  • freshly ground black pepper


  • Preheat the oven to 200 degrees Celsius, 180 for fan assisted.
  • Add the diced lamb to a mixing bowl with 1 tablespoon of olive oil, the minced garlic, the lemon zest, ground cumin, fresh mint, salt and pepper.
  • Toss the lamb in the oil and seasonings, ensuring it is evenly coated.
  • Divide the lamb evenly into four portions and thread onto the soaked skewers.
  • Arrange the kebabs on a shallow oven tray and bake for 10-15 minutes, or until cooked to taste, turning halfway through.
  • Whilst the kebabs are cooking you can prepare the cous cous.
  • Heat a tablespoon of olive oil in a large pan over a low/medium heat and add the onion and cumin seeds. Fry gently until the onion is just tender and the cumin is fragrant.
  • Add another tablespoon of oil to the pan along with the cauliflower rice season well and stir to combine. Fry gently for 3-4 minutes until hot through.
  • To serve, stir the remaining chopped mint through the couscous and drizzle over the remaining olive oil and lemon juice. Scatter over the flaked almonds. Serve alongside the lamb kebabs.


Calories: 473kcal | Carbohydrates: 6g | Protein: 34g | Fat: 35g

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