Low Carb Iskender Kebab

Indulge in the rich flavors of this Low Carb Iskender Kebab, a guilt-free twist on a classic Turkish favorite. Perfect for keto and low-carb enthusiasts, this recipe swaps traditional pita bread for tender, buttery cauliflower rice while keeping all the bold, smoky, and tangy flavors intact. Thinly sliced marinated beef sirloin takes center stage, cooked to perfection and layered over a bed of cauliflower rice. A velvety tomato sauce infused with garlic, paprika, and cumin adds a hearty touch, while a dollop of creamy Greek yogurt blended with fresh mint elevates every bite with a refreshing zing. Ready in just under an hour, this wholesome take on Iskender Kebab brings authentic Middle Eastern flavors to your table without the carb overload, making it a deliciously satisfying dinner for the whole family!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Beef sirloin, thinly sliced
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 3 units Garlic cloves, minced
• 2 tablespoons Tomato paste
• 150 milliliters Water
• 2 tablespoons Butter
• 1 medium Cauliflower, grated or riced
• 200 grams Greek yogurt
• 1 tablespoon Fresh mint leaves, chopped
• 0.5 teaspoon Red chili flakes

Directions

Step 1

In a bowl, combine the sliced beef with 2 tablespoons of olive oil, lemon juice, paprika, ground cumin, salt, black pepper, and 2 minced garlic cloves. Mix well, cover, and let marinate in the refrigerator for at least 30 minutes.

Step 2

In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the marinated beef slices and cook until browned and cooked through. Remove from the pan and set aside.

Step 3

In the same pan, add 1 tablespoon of butter and melt over medium heat. Stir in the remaining garlic and cook for 30 seconds. Add the tomato paste and cook, stirring, for another minute.

Step 4

Pour in the water and bring the sauce to a simmer. Allow it to cook until thickened, about 5 minutes. Add a pinch of salt and red chili flakes to taste.

Step 5

In another large skillet, melt the remaining tablespoon of butter over medium heat. Add the grated cauliflower and cook until tender, about 8-10 minutes. Season with a pinch of salt.

Step 6

To prepare the yogurt sauce, mix the Greek yogurt with the chopped mint and a pinch of salt. Set aside.

Step 7

To serve, create a bed of cauliflower rice on a plate, top with the cooked beef, drizzle generously with the tomato sauce, and add a dollop of the yogurt sauce. Optionally, sprinkle more red chili flakes for extra heat.

Nutrition Facts

Serving size	(1508.7g)

Amount per serving	% Daily Value*
Calories	2162.5

Total Fat 143.6g	0%
Saturated Fat 50.0g	0%
Polyunsaturated Fat 4.7g
Cholesterol 422.5mg	0%
Sodium 3056.5mg	0%
Total Carbohydrate 48.0g	0%
Dietary Fiber 13.5g	0%
Total Sugars 20.7g
Protein 156.7g	0%

Vitamin D 4.5IU	0%
Calcium 390.5mg	0%
Iron 19.2mg	0%
Potassium 3869.6mg	0%

*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.

Source of Calories

Fat: 61.2%

Protein: 29.7%

Carbs: 9.1%