Keto Kebab Meal Prep with Low Carb Pita Bread

Name: Keto Kebab Meal Prep with Low Carb Pita Bread
Prep time: 20 minutes
Ingredients: IngredientsFor the kebabs:2 pounds ground lamb; 1.5 teaspoons each smoked paprika & cumin; 1 teaspoon ground coriander; ½ teaspoon cinnamon; ¼ teaspoon each ground cloves & cardamom; 2 cloves garlic finely grated; Zest of 1 lemon; 1 tablespoon freshly chopped parsley; 1 teaspoon dried thyme; Kosher salt & fresh pepper; Olive or avocado oilFor the tahini sauce:; 1/3 cup runny tahini; 2 cloves garlic finely grated; Juice of 1 lemon; ¼ teaspoon salt; Ice water; 1 teaspoon freshly chopped parsleyFor the keto flatbread:; 2 eggs; 2 teaspoons baking powder; ½ teaspoon kosher of salt; 2 cups 6oz of finely shredded full fat mozzarella cheese; 1.5 cups blanched almond flour; ½ teaspoon dried thyme

Meal prep ideas for the week with juicy keto lamb kebabs served with low carb pita bread and creamy tahini sauce.

This recipe is Gluten Free, Keto/Low Carb with main ingredient Lamb

Fresh off our trip to Jordan and Israel, we have an epic keto diet recipe that is full of flavor and will make 5 servings of meal plan for the week. The spices, salads, and kebabs we had on our trip were fantastic, but all of the bread they serve over there is not exactly keto. So Dessi came up with a keto diet approved flatbread to nestle the juicy lamb kebabs in, and man oh man is it good!

You can blame my love affair with kebabs because it was not long ago we published this keto diet approved budget beef kebabs with veggie pilaf. So if you find yourself wanting more kebabs, go at it!

It's really important for this recipe to use good quality tahini. I thought I knew about tahini. Well it turns out I did not know nothing! In Israel, I went to a tahini factory and learned that tahini has to be loose and pour-able and should never have a bitter flavor (which are are bad signs). Check out the tahini I linked on Amazon down below - that is good stuff.

low carb meal prep with juicy kebabs for the keto diet. #keto

Healthy Meal Prep Ideas

This kebab meal prep recipe is just about as clean eating as you can get, with maximum flavor and extremely low carbs for the keto diet. The ground lamb is seasoned with smoked paprika and a bunch of warming spices like cinnamon, cloves, and cardamom. Just make sure you salt the meat mixture accordingly - 1.5 teaspoon for 2 pounds of meat.

The pita bread only has a few clean ingredients and the tahini sauce is so creamy, yet has no dairy. I have loads of other healthy meal prep ideas for you to check out, so take a look at my meal prep section.

keto kebab meal prep with low carb pita bread recipe. #keto

How To Make Lamb Kebab

The key to a good kebab recipe is using ground meat that has a good amount of fat. More fat, more flavor. That is why I like using ground lamb for this kebab recipe. It's very traditional in parts of the Middle East and Israel and has a good amount of juicy, flavorful fat. Make sure to season the kebab very aggressively. It's all about flavors like spices, herbs, and citrus.

I even like to zest in some lemon zest, add fresh and dry herbs, and sometimes I add chopped nuts for texture like I did in this Moroccan kebab meal prep recipe. If you want a juicy kebab, (and who doesn't?) make sure not to over cook it! I always tell people, if you are not sure the kebab is cooked through, just cut one in half.

Low Carb Pita Bread Recipe

Dessi created a recipe for a pita flatbread that is insanely tasty and very low in carbs. The base of the pita is eggs, almond flour, and grated mozzarella cheese. Pay close attention to the recipe as you need to buy and grate low moisture mozzarella on the fine setting of the box grater. This low carb pita only has 4.35 grams of net carbs per serving and is soft and delish. If you are trying to bake on the keto diet, then low carb almond flour is your best friend. Just make sure you bind it with something like cheese and eggs. Make sure to check out Dessi's low carb keto fat bread recipe and her keto dessert bicotti.

Make sure to check out my other keto lamb and beef meal prep recipes:

Instructions

Making the kebabs by adding the ground lamb to a large bowl along with the remaining ingredients(except the oil), 1.5 teaspoons salt, and a few cracks of pepper. Use your hands to mix everything well, but make sure you don’t overmix as that will make the meat tough. Form the mixture into individual kebabs about 1 inch by 4 inches long, or any size you desire making sure they are not too fat. Store the kebabs in the fridge for 20 minutes, or overnight, before cooking so they can firm up.
Meanwhile, make the keto flatbread by preheating the oven to 400F. In a large bowl, beat the eggs and then add the salt, baking powder, and mix well. Add the finely grated cheese, mix well with a spatula. Add the almond flour and mix well. Put some oil on your hands and continue mixing with your hands, then separate the dough in 5 equal balls. Flatten each dough and spread them out on a piece of parchment paper and place another piece of parchment paper. Use a rolling pin to flatten each dough until they are about 5-6 inches in diameter(watch the video to see how it’s done). It’s ok if the edges are touching each other. Transfer the dough and bottom piece of parchment to a sheet tray, sprinkle with dried thyme, and bake for 13-15 minutes, or until golden brown. Make it so all 5 doughs fit on one sheet tray. Remove and set aside.
Make the tahini sauce by finely grating the garlic in a small bowl and covering with the juice of 1 lemon. Let sit for 5-15 minutes so the raw flavor of the garlic goes away. Add the tahini to a small food processor or use a handheld stick bender with a tall and narrow jar. Add the garlic and lemon juice, salt, and blend for a few seconds. Add some ice water(about 2-4 tablespoons) while blending and keep going until the texture is smooth and creamy. If you need to add more water, do so. If the tahini gets too loose, add more tahini. Check for seasoning and set aside.
To cook the kebabs, pre-heat a large non-stick pan over medium-high heat for 2 minutes. Add 2 teaspoons of oil, wait 10 seconds, then add half of the kebabs and cook for 4-5 minutes. You have to work in two batches otherwise you will overcrowd the pan. Once the kebabs have nice color on the first side, flip and cook another 4 minutes. To ensure the kebabs cook evenly, turn them on both of their sides and cook for 30 seconds each side. To make sure the lamb is cooked through, you can cut into one. Remove from pan and cook the second batch.
Serve the kebabs with the flatbread and tahini sauce and enjoy! You will have more kebabs than can fit on the flatbread, so just enjoy those with sauce. The kebabs will last 5 days in the fridge or can be frozen for 2-3 months. The flatbreads will last for 3-4 days in the fridge in a zip-top bag, or can be frozen for 3 months. The tahini sauce will last for 5 days in the fridge but can’t be frozen.

Recipe Notes

Make sure to buy a block of low moisture mozzarella cheese and grate it on the fine setting of the box grater. Don’t buy grated cheese for the flatbread.

The way I shaped the kebabs yielded 8 kebabs, which is enough for 5 meals. Keep the number 8 in mind for the macros. You can also make the kebabs out of ground beef, chicken thighs or turkey thighs.

Macros per lamb kebab, recipe makes 8 kebabs:
281 calories
0.44 net & total grams of carbs
26.6 grams of fat
19 grams of protein
0 fiber

Macros per flatbread, recipe makes 5 flatbreads:
330 calories
4.35 grams of net carbs
7.95 grams of total carbs
27.2 grams of fat
16.8 grams of protein
3.6 grams of fiber

Macros for all of the tahini sauce:
500 calories
8.8 grams of net carbs
10 grams of total grams
46 grams of fat
16.5 grams of protein
1.5 grams of fiber