What’s Inside: Easy low-carb baked kofta kebabs with dairy-free tzatziki make a great weeknight meal or appetizer, and you can whip it all up in a flash. The fresh and dried herbs will have you hooked. Plus, it’s friendly for diets like Paleo, Gluten-free, AIP, and Whole30. Opa!
⭐️⭐️⭐️⭐️⭐️ “This was so delicious, just like a restaurant! And I loved the addition of cinnamon, it was the perfect touch.” – Emily
Greek Kofta Kebabs are an easy crowd-pleasing meal or appetizer
Food on sticks… there’s nothing better, am I right?! Whether I’m serving these alongside a salad and zucchini fries or as an appetizer with olives, tzatziki, and some crudité… it’s a win every time. Plus the dairy-free tzatziki can’t be missed.
This is another genius way to use up ground meat and transform it into a fun dish that’s super flavorful, packed with fresh and dried herbs that will transport you to the Mediterranean.
How to make Baked Greek Kofta Kebabs with dairy-free tzatziki
This recipe calls for 2 pounds ground beef or lamb (or a mix of 1/2 and 1/2), and you’ll need…an onion, garlic cloves, fresh parsley, cumin (omit for AIP), cinnamon, salt and pepper (omit for AIP) and dried oregano to season!
We’ll bake them in approx. 15 minutes but you can also grill them if you wish, just about 4-minutes on each side and you’re ready to go.
The tzatziki is dairy-free made with unsweetened coconut yogurt (make sure it’s unsweetened!) or you can optionally use ripe avocado which I love, too. Combine grated and drained cucumber, fresh dill, lemon, and garlic for the best sauce (or dip) everrrrrr.
Easy low-carb baked kofta kebabs with dairy-free tzatziki make a great weeknight meal or appetizer! The fresh and dried herbs will have you hooked. Plus, it's friendly for diets like Paleo, AIP, and Whole30.
1/2teaspoonground black pepperor to taste (omit for AIP)
2-3mini seedless cucumbers or 1/2 large seedless cucumber
½ – ¾cupunsweetened coconut yogurt
Olive oil to drizzle on topoptional
First, prepare the cucumber by grating and adding to a towel-lined corander with salt so the water can release and drain out for approx. 15 minutes.
Then, make the kebabs. If using bamboo skewers, soak for 15 minutes first (I’m using stainless steel skewers), you may also omit skewers all together since we are baking these. Pre-heat the oven to 425f degrees.
Place ground meat in a large mixing bowl.
Add onion to food processor and pulse until chopped into small pieces. Spoon out onions (avoiding liquid) into meat mixture. Discard excess liquid released from the onions in your food processor and clean.
Then, add garlic and parsley to food processor, pulse and add to the big bowl of ground meat and mix in with dried spices.
Line a large baking sheet with parchment paper (it should be “lipped” for the excess fat and juices that will collect in the oven, don’t use a flat baking sheet)
Add/form the meat around skewers in an oval shape, approx 1 1/2 inches thick. You’ll have approx. 9 skewers. Add them to the lined baking sheet.
Bake kebabs for 12-15 minutes and finish off with the broiler (watching it carefully) for a more crisp exterior for just a couple of minutes if you wish.
Meanwhile, make the tzatziki. Ring out the grated cucumber with a towel to discard excess liquid and add the cucumber to a small mixing bowl. Add the rest of the ingredients and mix well. Serve tzatziki alongside the kebabs!
*If you have a coconut sensitivity, try ripe avocado for your tzatziki!