Uploaded May 2026 | Updated September 2026, 2 weeks ago
For added nutrient-density, blend ½ lb of grass-fed lamb or beef heart. As this recipe instructs, be careful not to overcook!
If you plan on making these kabobs with a balsamic reduction, as shown here, check the label! While most store-bought balsamic vinegar is keto-friendly, some brands can be rather high in sugar.
Ingredients:
1 large onion, minced
4 tablespoons minced fresh parsley
1 pound ground lamb or beef (preferably grass-fed)
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon ground allspice
6 wooden or metal skewers (if you’re using wooden skewers, soak in water for 30 to 60 minutes ahead of using)
1 tablespoon chopped fresh mint (optional)
Directions:
Preheat a grill on high or, if using an oven, preheat to 450° F.
In a medium bowl, combine the onion, parsley, lamb, salt and pepper, and allspice. Use your hands to blend the ingredients well.
Working in small portions, shape the meat mixture into 6 long sausage shapes about 6 inches in length. Thread the meat on the skewers, but keep bare 1 inch from the skewer tip. Squeeze and mold each kabob on the skewer.
If using a grill, lightly oil it with a paper towel, holding it with tongs. Place the kabobs on the grill and cook, turning periodically, for 4 to 5 minutes per side. Be careful not to overcook.
If using the oven, lightly oil a baking sheet and arrange the kabobs on the sheet. Roast on the middle rack of the oven for 12 to 15 minutes, turning the kabobs over halfway through the roasting time.
#KaftaKabobs #AncestralNutrition #AncestralNutritionFoundation #NourishingTraditions #NutrientDenseFoods #GrassFedBeef #GrassFedLamb #TraditionalFoods #RealFoodRecipes #AncestralEating #WholeFoodCooking #FromScratchCooking #HomemadeMeals #ProteinRichMeals #HealthyFamilyMeals #OldWorldCooking #NoseToTailInspired #FarmToTableFood #SimpleIngredients #WellFedLiving
For added nutrient-density, blend ½ lb of grass-fed lamb or beef heart. As this recipe instructs, be careful not to overcook!
If you plan on making these kabobs with a balsamic reduction, as shown here, check the label! While most store-bought balsamic vinegar is keto-friendly, some brands can be rather high in sugar.
Ingredients:
1 large onion, minced
4 tablespoons minced fresh parsley
1 pound ground lamb or beef (preferably grass-fed)
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon ground allspice
6 wooden or metal skewers (if you’re using wooden skewers, soak in water for 30 to 60 minutes ahead of using)
1 tablespoon chopped fresh mint (optional)
Directions:
Preheat a grill on high or, if using an oven, preheat to 450° F.
In a medium bowl, combine the onion, parsley, lamb, salt and pepper, and allspice. Use your hands to blend the ingredients well.
Working in small portions, shape the meat mixture into 6 long sausage shapes about 6 inches in length. Thread the meat on the skewers, but keep bare 1 inch from the skewer tip. Squeeze and mold each kabob on the skewer.
If using a grill, lightly oil it with a paper towel, holding it with tongs. Place the kabobs on the grill and cook, turning periodically, for 4 to 5 minutes per side. Be careful not to overcook.
If using the oven, lightly oil a baking sheet and arrange the kabobs on the sheet. Roast on the middle rack of the oven for 12 to 15 minutes, turning the kabobs over halfway through the roasting time.
#KaftaKabobs #AncestralNutrition #AncestralNutritionFoundation #NourishingTraditions #NutrientDenseFoods #GrassFedBeef #GrassFedLamb #TraditionalFoods #RealFoodRecipes #AncestralEating #WholeFoodCooking #FromScratchCooking #HomemadeMeals #ProteinRichMeals #HealthyFamilyMeals #OldWorldCooking #NoseToTailInspired #FarmToTableFood #SimpleIngredients #WellFedLiving
