Keto shish kebab with garlic cream and roasted vegetables

Keto shish kebab with garlic cream and roasted vegetables

Shish kebab, served with a crazy good garlic cream (toum) and roasted vegetables. What's not to like? This guaranteed crowd-pleaser is a perfect keto dish to cook for friends — either in the kitchen or on the patio — you decide!

Keto shish kebab with garlic cream and roasted vegetables

Shish kebab, served with a crazy good garlic cream (toum) and roasted vegetables. What's not to like? This guaranteed crowd-pleaser is a perfect keto dish to cook for friends — either in the kitchen or on the patio — you decide!
USMetric
4 servingservings

Ingredients

Shish kebab
  • 1¼ lbs 550 g ground lamb, or any other ground meat
  • 2 2 eggeggs
  • ½ tbsp ½ tbsp ground cumin
  • ½ tbsp ½ tbsp ground coriander seed
  • ½ tbsp ½ tbsp paprika powder
  • 1 tsp 1 tsp garlic powder or pressed garlic
  • 1 tsp 1 tsp salt
  • 3 tbsp 3 tbsp olive oil
  • ½ tbsp ½ tbsp sumac (optional)
Garlic cream (toum)
  • 2 2 garlic clovegarlic cloves
  • 2 tbsp 2 tbsp lemon juice
  • 2 2 egg whiteegg whites
  • ½ tsp ½ tsp salt
  • 1 cup 225 ml light olive oil
  • ½ tsp ½ tsp sumac (optional)
Veggies
  • 2 2 green bell pepper, or sivri peppersgreen bell peppers, or sivri peppers
  • 2 2 tomatotomatoes
  • 1 1 yellow onionyellow onions

Instructions

Instructions are for 4 servings. Please modify as needed.

Shish kebab and vegetables

  1. Preheat the oven to 400°F (200°C).
  2. Combine all the ingredients for the shish kebab.
  3. Using a wet spatula, spread the spiced meat into a rectangle in a sheet pan lined with parchment paper. Make score marks using a spatula so that the rectangle is divided into strips but left as one piece.
  4. Cut the pepper and onion into wedges, divide the tomatoes into halves. Place the vegetables around the meat in the baking tray. Sprinkle with olive oil, and season with sumac, salt and pepper.
  5. Bake in the oven for 20 minutes.

Garlic cream (toum)

  1. Add crushed garlic, lemon juice, salt and egg whites to a deep mixing bowl or beaker.
  2. Use an immersion blender to mix thoroughly until white and fluffy. It takes about 1 minute.
  3. Pour in the oil in a thin stream while mixing continuously. The garlic cream is ready when it's thick, white and fluffy. Top with some sumac or chili powder.

Tip!

If you're in the middle of the barbecue season, shape the kebabs into 'sausages' around a skewer and grill them with the veggies, also on skewers. They will taste heavenly!

In the unlikely event that there is leftover garlic cream, you can store it in the refrigerator for at least 4 days. It's the perfect companion to any grilled dish and a great dairy-free alternative to garlic butter.

The sauce can be made without eggs. The egg white makes it fluffier, but if you don't tolerate eggs or you're vegan, it can be a fantastic alternative to aioli.

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6 comments

  1. Erin
    This made a great meal! We put the meat on skewers on the BBQ and they were delicious. The toum was fantastic and tasted just like the stuff we get at our favourite shawarma place. I'll make this one again!
  2. Casey
    Definitely tasty on the BBQ! I added a handful of minced (fresh) parsley to mine, and may even try mint another time. I would wager the toum could also be made in a food processor or regular blender as it's much the same process as making mayonnaise. We served it with a Mediterranean salad (tomato, cucumber, red onion, feta etc.).
  3. andrea
    Definitely a make again! I will play with it also, maybe beef next time, as it is a bit easier to find at my butcher shop. I grilled peppers and tomatoes with it. Both kids gobbled it down!
  4. Dawn
    Thanks for the recipe! This was so good! We've only had this once in a restaurant and I'd say this tasted better. I especially liked the toum. Will probably use as a new sauce/dip for many more things.
  5. Kathy
    Great flavours. If your making it for on the barbecue it will likely be too soft with 2 eggs, I added some coconut flour to firm it up. Next time I’ll try only 1 egg.
  6. Lee
    The toum was disgusting. It tasted like eggs and oil. I looked up Labanese recipes and they call for 2 or 3 HEADS of garlic for that much oil. It was also yellow, not white, because of my olive oil I guess.

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