Indian · dinner, lunch
Indian-Spiced Grilled Lamb Kebabs
Video by AnitaCooks on YouTube · Open on YouTube
- Keto (2 g net carbs a serve)
- Gluten-free ingredients
- Dairy-free
- Nut-free
Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.
Lamb marinated in onion juice, lemon and spices, then seared: about 33 g protein and 2 g net carbs a serve, 65% of the energy from fat, more than a day's vitamin B12, and rich in zinc and selenium.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 10
Method
Tap a time to watch that step in the video.
- Blend the onion, garlic and lemon juice in a food processor until fine. Tip the mixture onto a clean cloth and wring the juice out into a bowl; discard the pulp. 0:23
- Pour the juice over the lamb, add the oil, cumin, chilli powder, garam masala and salt, and mix well. Cover and refrigerate for at least 4 hours or overnight. Take it out 30 minutes before cooking. 0:45
- Grill: heat a charcoal grill until very hot, thread the lamb onto skewers with ½ inch between pieces and grill directly over the coals for 5–7 minutes, turning halfway and basting with a little oil, for medium-rare to medium. 1:20
- Stovetop: heat a heavy pan such as cast iron until very hot, add the 2 tsp oil and sear the lamb pieces without crowding them for 5–7 minutes, turning to brown all sides. 2:38
- Rest the lamb loosely covered for 5 minutes before serving. 2:31
Tip. The cook serves these with rice or naan and grilled onions and peppers; for keto, keep the grilled vegetables and skip the rice. Soak wooden skewers in warm water for at least 30 minutes so they don't burn.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 4
Where the energy comes from one serve
- Net carbs 2%
- Protein 32%
- Fat 66%
Fits keto: 2 g net carbs a serve, with 66% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin B12 High138%
3.3 µg a serve, mostly from boneless leg of lamb (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Omega-3 High75%
1.2 g a serve, mostly from vegetable oil (51%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Selenium High61%
34 µg a serve, mostly from boneless leg of lamb (99%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Zinc High52%
5.7 mg a serve, mostly from boneless leg of lamb (98%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Iron Source17%
3 mg a serve, mostly from boneless leg of lamb (80%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin E Source14%
2.1 mg a serve, mostly from vegetable oil (57%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin B6 Source13%
0.2 mg a serve, mostly from boneless leg of lamb (79%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Potassium Source10%
450 mg a serve, mostly from boneless leg of lamb (88%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin K Source10%
13 µg a serve, mostly from boneless leg of lamb (41%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Show the other 6
Magnesium9%
37 mg a serve, mostly from boneless leg of lamb (84%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Folate8%
30 µg a serve, mostly from boneless leg of lamb (84%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin C5%
4.2 mg a serve, mostly from lemon juice (69%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Calcium3%
36 mg a serve, mostly from boneless leg of lamb (61%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin A1%
13 µg a serve, mostly from red chilli powder (96%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D1%
0.1 µg a serve, mostly from boneless leg of lamb (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
You might also like
Bangladeshi Shrimp Malai Curry (Chingri Malaikari)Indian · 462 kcal · 19 g protein
Bengali Fish Curry with Mustard and Poppy (Machher Jhal)Indian · 220 kcal · 16 g protein
Easy Keto Butter ChickenIndian · 812 kcal · 47 g protein
Kerala Coconut Prawn CurryIndian · 264 kcal · 16 g protein
Keto Chicken KormaIndian · 377 kcal · 24 g protein
Keto Kokum and Coconut Fish CurryIndian · 316 kcal · 17 g protein
Recipe and video by AnitaCooks; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.