These Paleo Baked Lamb Kefta Kebabs make a deliciously hearty weeknight dinner that’s sure to impress. Ready in about 40 minutes, this meal requires only one bowl for prep so clean up is a breeze!
Baked lamb kefta kebabs have been a classic in my family for years. My mom introduced me to this recipe and ever since I have made all sorts of different variation using various spices and different veggies, but this classic version still remains my favorite.
This one bowl paleo recipe requires almost no prep work and then goes right into the oven. For the veggies, I love to add in grated carrots, zucchini, and diced onions for flavor. I use cumin and smoked paprika to provide bold flavors that blend perfectly with the hearty meaty lamb.
5-Ingredient Baked Lamb Kefta Kebabs
My insider tip for making sure these baked lamb kefka kebabs are never dry is to add in a couple of tablespoons of water when mixing all the ingredients together. The added moisture prevents the lamb from drying out in the oven and keeps these lamb patties firmly together.
These kebabs work well with a side of plain brown rice and my all-time favorite spicy aioli. My family is all about mayo-based sauces and dressings and we have no shortage of different mayonnaise combinations for every different dish. For this one, I always go for my Sriracha lemon mayo, which is as simple as mixing mayonnaise with a bit of Sriracha and fresh lemon juice.
These baked lamb kefka kebabs are super flavorful and filling. A hearty paleo, low carb, high protein dinner the whole family will love. Simply perfect for these cold winter nights.
If you do not have cumin or paprika on hand, feel free to use the spices that you have – garlic powder and oregano will also be great!
Ingredients
- 1 zucchini, grated
- 1 carrot, grated
- 1.5 pounds ground lamb
- 1 onion, diced
- 1 egg
- 2 tablespoons water
- salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 3 tablespoons mayonnaise
- 1 teaspoon Sriracha
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375ºF.
- In a large bowl, combine the carrots, zucchini, lamb, onions, egg, spices, and water. Mix with your hands and form into small oval patties.
- Place the patties in a baking tray and bake for 30 minutes. Broil on high for 10-15 minutes.
- To make the spicy aioli, mix mayonnaise with Sriracha and lemon juice.
- Serve with rice and spicy aioli.
Notes
Home Chef Tip: To make sure the the lamb does not dry out, be sure to add 2-4 tablespoons of water when mixing with the the veggies and herbs. This ensures the meat will be tender!
We hope you love these Paleo Baked Lamb Kefta Kebabs from SoFabFood Home Chef, Victoria from Avocado Pesto, as much as we do. If you enjoyed this tasty recipe, be sure to stop by our Dinner Section for more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
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