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Greek Lamb Kabobs with Mint Sauce & Roasted Garlic Cauliflower Hummus

GF, DF, Keto, Candida, Whole30, Paleo

Lamb Kabobs:

  • 2 lbs ground lamb

  • 1/2-1 cup lamb heart

  • 1/2 bulb roasted garlic

  • 1 Tbls italian seasoning

  • 1 tsp salt

  • grilling skewers

Mint Sauce:

  • 1 cup of mint

  • 1/2 bulb roasted garlic

  • 2 tsp lemon juice

  • 1/2 tsp salt

  • 1/4 cup olive oil

Roasted Garlic Cauliflower Hummus:

  • 1 bulb roasted garlic bulb

  • 2 cups of cauliflower

  • 1/2 cup tahini

  • 1 Tbls lemon juice

  • 1/4 cup olive oil

  • 1/2 tsp salt


  • Preheat your oven to 400 degrees. Take 2 whole bulbs of garlic and cut the top off so that it exposes the cloves, but they are all still attached at the root. Place both bulbs on a sheet of aluminum foil with a bit of avocado oil. Wrap the foil into a ball around the cloves and bake in the oven for 30 mins. While that is roasting prep for everything else, both bulbs will be used in all 3 parts.

  • In a skillet on the stovetop with a tsp of bacon drippings, take 1/2 cup- 1 cup of lamb heart and sauté. Once mostly cooked through place in a high powered blender with a bit of avocado oil and puree. In a bowl, add all the ingredients for the lamb kabobs and mix. Once mixed well take a palm size amount of the mix and form around a skewer. Cook on your grill with a bit of avocado oil until cooked through.

  • In a blender puree all of the ingredients together for the Mint Sauce and set aside.

  • In a skillet sauté your cauliflower (fresh or frozen), cover and let steam. Once steamed place all other ingredients in the blender and puree.

Assemble your meal! Spread the mint sauce over the kabobs with a side salad and sliced cucumber add the hummus. Some flatbread/pita would go perfect with it as well.




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