Low-Karb Kefta Kebabs
Countin' those carbs and gluten, knowing that your bikini body gotta' be on-fleek this Summer? This recipe will definitely make you think you're cheating on that diet; it's that good. Plus, it's really quick and easy to make, especially if you have a NuWave Oven.
Greggy's Low-Karb Kefta Kebabs
Ingredients:
1 lb. ground beef (you could use lamb as well)
1 lb. of ground sausage (you could use breakfast sausage or pork link sausage)
1/4 cup chopped green onion
2 eggs
4-5 cloves of minced garlic
1 tbsp. Worcestershire Sauce
2 teaspoons Cholula hot sauce
1 teaspoon Pink Himalayan Sea Salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
1/4 cup chopped cilantro
1 teaspoon allspice
Directions:
Put all of the ingredients into a bowl and mix thoroughly with the best tools that you have; your hands! If you're not brave enough, (trust me, it's fun/feels amazing on your hands) put it in your Kitchen Aid with a paddle attachment and mix it.
Use a quenelle-shaped (football-shaped) scooper or regular medium-sized scooper (if you can't find one) and scoop even sized portions unto a lined sheet pan. Lining the pan just makes it easier for cleanup. Place in the freezer to chill if you don't have a quenelle scooper, so that it's easier to shape it into mini footballs with your hands.
Pierce 3 portions of Keftas unto your skewers. If you plan to use an actual fire or gas grill, soak your skewers in water ahead of time. Here's my lil' secret: I like to use my NuWave Oven, so I don't have to worry about the skewers burning. If your skewers are too long for the NuWave, just trim them with pliers or bypass pruners.
Place on a grill or bake in your NuWave Oven, until the meat has grill marks and is browned. What I love about using my NuWave is that the fat drips down and crisps up the outside of the meat: it's like perfectly browned and you even get the grill marks! I put it in for 15 minutes in the NuWave. You could totally even bake these in the oven at 400 F.
*It's great served with a mint and greek yogurt dipping sauce or even any type of your fave dressing! I love eating this with a crisp mesclun salad, dressed with my Green Goddess dressing and topped with crumbled bleu cheese, walnuts and torn dates. Um, yum!
What's great about this recipe is that you can meal plan and totally store the extras in the freezer in large ziplock bags. Boom! Happy Healthy Eating!
Muah x 1,000...
Greggy
