Keto Doner Kebab Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4.7/5
(1047 reviews)
Keto Doner Kebab
Zylo Recipes

Description

Imagine tender slices of savory, seasoned lamb, warm and fragrant from the oven, nestled amongst crisp, vibrant vegetables and drizzled with a creamy, nutty dressing. This is what awaits you with this delightful take on the classic Doner kebab. The lamb, carefully marinated in a blend of aromatic spices, is baked to perfection, achieving a succulent interior and a beautifully browned exterior.

Each bite offers a symphony of flavors, the rich, savory lamb harmonizing with the bright, herbaceous notes of the marinade. The baking process ensures that the lamb remains incredibly tender, practically melting in your mouth. Complementing the richness of the lamb is a medley of fresh, crunchy textures.

Finely shredded red cabbage provides a vibrant pop of color and a satisfying crispness, its slightly peppery flavor adding a delightful counterpoint to the savory meat. The cool, refreshing crunch of the cabbage cleanses the palate between bites, preparing you for the next wave of flavor. A drizzle of tahini oil dressing elevates the dish to another level.

The dressing, smooth and creamy, boasts a delicate nutty flavor that enhances both the lamb and the vegetables. Its richness binds the ingredients together, creating a cohesive and satisfying culinary experience. Each element of this dish is carefully considered, from the selection of spices to the preparation methods, resulting in a kebab that is both flavorful and texturally exciting.

It’s a celebration of simple ingredients transformed into something truly special. Picture yourself enjoying this kebab, the warm, savory lamb mingling with the cool, crisp vegetables and the creamy, nutty dressing. It's a taste sensation that is sure to tantalize your taste buds and leave you feeling completely satisfied.

This kebab is a perfect choice for a light yet filling meal, a delicious snack, or even an elegant appetizer. The combination of flavors and textures is incredibly versatile, making it a dish that can be enjoyed any time of day.

Preparation Time

Prep Time
15 min
Cook Time
45 min
Total Time
1 h 0 min

Nutrition Information

Per 1 servings serving
C
Calories
500 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
4 g

P
Protein
45 g

C
Fats
35 g
Saturated Fats 15 g
Unsaturated Fats 18 g

Cholestrol 120 mg
Sodium 500 mg
Potassium 400 mg
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Ingredients

    1.
    Keto Pitta Bread
    Keto Pitta Bread
    4 servings
    2.
    Coriander Leaf, Fresh
    Coriander Leaf, Fresh
    2 tablespoon
    3.
    Garlic
    Garlic
    2 clove
    4.
    Ground Lamb
    Ground Lamb
    1 pound
    5.
    Olive Oil
    Olive Oil
    1 tablespoon
    6.
    Tahini
    Tahini
    1 teaspoon
    7.
    Oregano, Ground
    Oregano, Ground
    1 teaspoon
    8.
    Cumin, Ground
    Cumin, Ground
    1 teaspoon
    9.
    Spices Coriander Seed Or Ground
    Spices Coriander Seed Or Ground
    1 tsp
    10.
    Red Cabbage
    Red Cabbage
    ¾ cup
    11.
    Cinnamon, Ground
    Cinnamon, Ground
    ½ teaspoon
    12.
    Red Onion
    Red Onion
    ½ small
    13.
    Lemon Juice
    Lemon Juice
    ½ tablespoon
    14.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    15.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit and line a small shallow oven tray with foil.
    2.
    Add the ground lamb to a food processor. Finely dice the onion and slice the garlic and add to the bowl, along with the cumin, coriander, oregano and cinnamon. Season to taste and blend well to combine.
    3.
    Turn the meat mixture out onto the foil lined tray and form a large sausage shape with the meat.
    4.
    Wrap the foil around the lamb, twisting the ends shut to form a tight parcel.
    5.
    Transfer to the oven to bake for 30 minutes. Remove the foil then bake for a further 15 minutes, turning halfway through. Ensure the meat is cooked through and browned all over.
    6.
    Whilst the meat is cooking, you can prepare the dressing. Add the olive oil, tahini and lemon juice to a small mixing bowl. Mince the remaining garlic clove and add to the bowl. Season to taste and mix well to combine.
    7.
    Finely slice the cabbage into thin strips and set aside.
    8.
    Once the lamb is cooked, slice the meat into very thin slivers.
    9.
    Slice the pitta breads through the center to create pockets and divide the shredded cabbage between them.
    10.
    Divide the sliced meat between the pitta breads.
    11.
    Top each bread with a scattering of fresh chopped cilantro and drizzle with the tahini oil to serve.