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Keto Spiced Lamb Skewers With Cauliflower Tabbouleh & Tahini Sauce



  • 500g lamb leg, diced

  • ¼ cup (60ml) avocado oil (or extra virgin olive oil)

  • 2 tsp each ground cumin & coriander

  • Juice of 1½ lemons, remaining half reserved

  • 1 small head cauliflower, cut into florets, small leaves reserved

  • 200g cherry tomatoes, halved

  • 2 spring onions, finely chopped

  • 1 bunch flat-leaf parsley, stalks and leaves finely chopped

  • 2 cups mint leaves, finely chopped

  • ½ tsp ground cinnamon

  • 1/3 cup (90g) tahini


  • 1. Place lamb, 1 tbs oil, spices and juice of ½ lemon in a bowl, season and stir to coat. Thread lamb onto 4-6 metal skewers, place on a plate and pour excess marinade on top. Leave to marinate for 10 minutes.

  • 2. Heat a barbecue or grill pan to high and cook lamb, turning often, for 5-6 minutes for medium. Transfer to a plate, loosely cover with foil and leave to rest. Grill reserved lemon half cut-side down.

  • 3. Meanwhile, place cauliflower in a food processor and pulse until rice-sized pieces form, scraping the sides of the bowl as needed. Place in a bowl and add juice of ½ lemon, 1 tbs oil, tomatoes, spring onion, parsley, mint, cinnamon and cauliflower leaves, season and stir to combine.

  • 4. To make tahini sauce, place tahini, remaining 1 tbs oil, ¼ cup (60ml) water and juice of ½ lemon in a bowl, season, then whisk together until combined.

  • 5. Place skewers on a large platter with cauliflower tabblouleh and grilled lemon and serve with tahini sauce.

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