10/13/2026
No marinating, no waiting. Spiced beef straight onto the skewer, 6g of carbs on the whole plate. 🍢
Feeds four 👇
KEBABS
• 1 lb ground beef (80 to 85% lean)
• 2 cloves garlic, minced
• ½ small onion, finely grated
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• ¼ tsp cayenne (optional)
• 1 tsp sea salt
• ½ tsp black pepper
• 1 Tbsp fresh parsley, chopped
• 1 Tbsp butter or tallow
CAULIFLOWER TABBOULEH
• 3 cups cauliflower florets, riced
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 1 cucumber, diced
• 1 small tomato, diced (optional)
• 2 Tbsp fresh lemon juice
• 2 Tbsp extra virgin olive oil
• Salt and pepper
HOW TO MAKE IT
1. Mix the beef, garlic, onion, cumin, coriander, paprika, cayenne, salt, pepper and parsley in a bowl. Combine it evenly but do not overwork it.
2. Divide into 8 portions and shape each one around a skewer into a long oval.
3. Heat the butter in a skillet or grill pan over medium high. Cook 3 to 4 minutes a side until browned through, then let them rest.
4. Lightly steam or sauté the riced cauliflower 2 to 3 minutes until just tender, then cool it.
5. Toss the cauliflower with the parsley, mint, cucumber and tomato. Add the lemon juice, olive oil, salt and pepper.
6. Serve the kebabs over the tabbouleh with lemon wedges.
Swipe for the full breakdown. 💪
