Keto Beef Doner Kebab
Discover the ultimate low-carb indulgence with this Keto Beef Doner Kebab recipe, a healthy twist on a beloved street food classic. Made with perfectly seasoned ground beef enriched with aromatic spices like cumin, coriander, and paprika, this dish is as flavorful as it is satisfying. Marinated to perfection and baked until tender, the juicy slices of beef are served in crisp lettuce wraps, replacing traditional bread for a keto-friendly approach. Fresh cucumber and tomato add refreshing crunch, while a creamy Greek yogurt sauce infused with lemon and mint ties it all together. This recipe is perfect for meal prep or impressing guests, offering hearty kebab flavors in every bite without compromising your ketogenic lifestyle. Ready in just an hour, these kebabs are a mouthwatering way to keep your carb intake in check.
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Recipe Information
Ingredients
- 500 g Ground beef
- 1 medium Onion
- 3 whole Garlic cloves
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 2 tsp Paprika
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 6 whole Lettuce leaves
- 1 medium Cucumber
- 1 medium Tomato
- 100 g Greek yogurt
- 1 tbsp Lemon juice
- 5 g Fresh mint leaves
Instructions
Grate the onion and mince the garlic cloves using a garlic press or fine grater.
In a large mixing bowl, combine ground beef with grated onion, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper.
Mix the ingredients thoroughly using hands until well integrated and the spices are evenly distributed throughout the beef.
Form the mixture into a large flat oval shape about 2 inches thick and wrap tightly with plastic wrap.
Place the wrapped meat in the refrigerator for at least 1 hour to let the flavors meld. For best results, marinate overnight.
Preheat the oven to 350°F (175°C).
Place the beef on a baking sheet lined with aluminum foil or parchment paper. Brush with olive oil on both sides.
Bake for about 30 minutes or until the internal temperature reaches 160°F (71°C).
While the meat bakes, prepare the accompaniments. Slice the cucumber and tomato thinly. Wash the lettuce leaves and pat them dry.
Prepare the yogurt sauce by mixing Greek yogurt with fresh lemon juice and finely chopped mint leaves. Set aside.
Once cooked, let the meat rest for 5 minutes, then slice it thinly.
To serve, place a few slices of beef on each lettuce leaf, add slices of cucumber and tomato, and drizzle with yogurt sauce.
Roll up the lettuce leaves to enclose the filling like a wrap and serve immediately.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 8.8 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
