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Lamb Skewers (Gluten-Free/Paleo/Whole 30)

If you're new to lamb then this is an easy and super flavorful recipe for you!! Serve with tzatziki sauce and a fresh and crisp side salad of cucumber, tomatoes, and feta cheese. You'll be blown away with how tasty this is!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Holidays, Main Dish
Cuisine: Gluten-Free, Grain-Free, Paleo, Whole 30
Keyword: Dinner
Servings: 4 People

Ingredients

For The Lamb Meatballs

  • 1 Pound Ground Lamb Meat
  • 1 Tablespoon Red Onion - Finely Chopped
  • 2 Cloves Garlic - Finely Chopped
  • 1 Egg
  • ¼ Cup Almond Flour
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Dried Parsley
  • ½ Tablespoon Mint - Finely Chopped
  • 2 Teaspoons Kosher Salt
  • 1 Teaspoon Black Pepper

For The Tzatziki

  • 2 Cups Plain Greek Yogurt
  • 1 Whole English Cucumber
  • 1 Lemon
  • 1 Clove Chopped Garlic
  • 1 Tablespoon Fresh Dill
  • Salt and Pepper - To Taste

Instructions

For The Lamb Meatballs

  • Add ground lamb, red onion, garlic, egg, almond flour, dried oregano, dried parsley, mint, salt, and pepper to a large bowl. Using your hands (probably works the best) or spatula, mix until fully combined.
  • Using a medium sized cookie scoop, make even sized balls. Flatten them out to be more oblong if making skewers.
  • Add a small amount of olive oil to an oven-proof skillet on the stove. Personally, I use a cast iron skillet. Cook about 10 minutes, rotating often so that all sides get browned.
  • Put skillet into a 350° oven and continue to cook for about 10 minutes until you reach an internal temperature of 160°.
  • After done cooking, slip 2-3 meatballs onto skewers. Serve with tzatziki sauce and a side salad of cucumber, tomatoes, feta cheese, olive oil, balsamic vinaigrette and dried oregano!

For The Tzatziki Sauce

  • Peel the English cucumber and cut the ends off. Cut in half and then scrape the seeds out of the inside.
  • Using a handheld grater, shred the cucumber. Place shreds in cheesecloth or a few layers of paper towels and ring out all the liquid. If you don't, then your tzatziki will get really watery over the next day or two.
  • Add the juice of half a lemon, chopped garlic, and dill and mix until all combined. Season with salt and pepper.
  • Serve over lamb meatballs or use as a dipping sauce for vegetables and/or pita bread.