Skip the sad salad. Tonight you’re eating like a sultan—without the carb hangover. These Keto Turkish Kebabs with Yogurt Sauce deliver smoky, juicy, char-grilled greatness and a tangy, cooling finish that tastes way fancier than it is.
No bread, no problem—just bold spices, fresh herbs, and a creamy sauce that makes everything pop. If you want maximum flavor with minimum fuss (and macros that actually work), this is your new weeknight flex.
The Secret Behind This Recipe
The win here is in the spice blend and fat balance. Turkish-style kebabs lean on a strategic mix of ground meat, grated onion, and warm spices to build depth.
The onion’s moisture keeps the kebabs succulent, while a little baking soda aerates the meat for a tender bite. The yogurt sauce? It’s the contrast play: garlic, lemon, and fresh herbs cut through the richness, and the olive oil rounds it out.
Everything is grilled hot and fast for that charred edge and juicy center. You’ll plate it with crisp veggies and—if you’re feeling extra—cauliflower “flatbread” or lettuce wraps. Clean, fast, flavorful.
Shopping List – Ingredients
- For the Kebabs:
- 1 lb (450 g) ground lamb (or 50/50 lamb and beef for a milder flavor)
- 1/2 small onion, grated and squeezed of excess liquid
- 2 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika (or sweet paprika)
- 1/2 tsp ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp red pepper flakes or Aleppo pepper (adjust to heat tolerance)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp baking soda
- 1 tbsp olive oil (for shaping/brushing)
- Metal or soaked wooden skewers
- For the Yogurt Sauce:
- 3/4 cup full-fat Greek yogurt (unsweetened)
- 1 tbsp lemon juice
- 1 small clove garlic, grated
- 1–2 tbsp fresh dill and/or mint, chopped
- 1 tbsp extra-virgin olive oil
- Pinch of sea salt and black pepper
- For Serving (Keto-Friendly):
- Tomato wedges, cucumber slices, red onion slivers
- Fresh herbs (parsley, mint)
- Lemon wedges
- Romaine leaves or butter lettuce for wraps (optional)
- Cauliflower rice or grilled zucchini (optional)
How to Make It – Instructions
- Mix the kebab base: In a bowl, combine ground meat, grated onion (squeezed), garlic, parsley, cumin, paprika, coriander, cinnamon, red pepper flakes, salt, pepper, and baking soda.
Mix with your hands just until combined—don’t overwork it.
- Rest the mixture: Cover and refrigerate 20–30 minutes. This helps the spices bloom and the mixture firm up for easier shaping.
- Shape the kebabs: Lightly oil your hands. Divide the mixture into 6–8 portions.
Mold each around a skewer, pressing into a long oval/sausage shape about 1 inch thick. Chill again 10 minutes to set.
- Preheat the heat source: Grill to medium-high, broiler on high, or a cast-iron grill pan over medium-high. You want it hot for that char.
- Cook: Grill 8–10 minutes total, turning every 2–3 minutes, until nicely browned and just cooked through.
Internal temp around 160°F for lamb-beef mix; pull slightly earlier if you prefer juicier and rest longer.
- Make the yogurt sauce: Stir yogurt, lemon juice, garlic, herbs, olive oil, salt, and pepper until smooth. Adjust acidity and salt to taste.
- Plate like a pro: Layer lettuce leaves, cucumber, tomato, and red onion on a platter. Add kebabs, drizzle with yogurt sauce, and finish with herbs and lemon wedges.
- Optional sides: Serve with cauliflower rice or grilled zucchini for extra volume without carb creep.
Preservation Guide
- Fridge: Cooked kebabs keep 3–4 days in an airtight container.
Yogurt sauce lasts 3 days; stir before serving.
- Freezer: Freeze raw shaped kebabs on a sheet until solid, then bag for up to 2 months. Cook from thawed for best texture.
- Reheat: Warm kebabs in a 350°F oven for 8–10 minutes or in a covered skillet over medium heat with a splash of water. Avoid microwaving too long—rubbery kebab = sadness.
- Meal prep tip: Mix and shape on Sunday, cook fresh midweek.
Sauce can be made 1 day ahead.
What’s Great About This
- Keto-aligned macros: High in protein and fat, minimal carbs; the yogurt sauce fits cleanly into most keto plans.
- Fast, scalable, repeatable: Doubles easily for meal prep, grills fast, and tastes restaurant-level with pantry spices.
- Balanced flavors: Warm spice + grilled char + cool tangy sauce = craveable. It’s the kind of meal you actually look forward to, FYI.
- Flexible protein: Works with lamb, beef, turkey, or chicken thighs—choose your vibe.
What Not to Do
- Don’t skip squeezing the onion: Too much liquid = crumbly kebabs that won’t hold shape.
- Don’t overmix the meat: Overworking compacts the proteins and makes the texture tough.
- Don’t go lean-only: Ultra-lean meat dries out. Aim for at least 15–20% fat for juiciness.
- Don’t overcrowd the pan or grill: You’ll steam them instead of sear.
Give each kebab breathing room.
- Don’t nuke the yogurt sauce: Heat dulls the herbs and thins the texture. Keep it chilled.
Recipe Variations
- Adana-style heat: Increase red pepper flakes or use Aleppo pepper generously, and add a pinch more cumin.
- Beef-forward: Go 100% ground beef (80/20). Swap dill for mint in the sauce for a fresher finish.
- Chicken version: Use ground chicken thighs and add 1 tbsp olive oil to the mix for extra fat and moisture.
- Herb blast: Add chopped cilantro and a touch of grated lemon zest to the meat for a brighter profile.
- Smoky grill pan hack: Add a dash of liquid smoke to the meat if you’re cooking indoors.
Go easy—like 1/8 tsp.
- Dairy tweak: If you need lower lactose, use lactose-free Greek yogurt or a high-fat strained kefir.
FAQ
Can I make these without skewers?
Yes. Shape into oval patties or small logs and pan-sear or bake, then finish under the broiler for color. Same flavor, zero skewer drama.
What can I use instead of Greek yogurt?
Full-fat strained yogurt is ideal.
For dairy-free, use a thick unsweetened coconut yogurt; add an extra squeeze of lemon and a pinch of salt to balance the sweetness.
How do I keep the kebabs from falling off the skewer?
Use cold meat, squeeze the onion dry, and chill shaped kebabs before cooking. Press the meat firmly onto flat metal skewers if you have them—they grip better than round ones.
Is this actually keto?
Yes. The carbs come mainly from onion, herbs, and yogurt, which are minimal per serving.
Keep sides like lettuce wraps, cucumber, and cauliflower rice to stay in the zone.
Can I bake these in the oven?
Absolutely. Bake at 425°F on a rack-lined sheet for 12–15 minutes, then broil 1–2 minutes per side for char. Internal temp should land around 160°F for lamb/beef.
How spicy are they?
Mild to medium by default.
Control heat with the red pepper flakes or swap for Aleppo pepper, which is fruitier and gentler. IMO, a little heat wakes up the sauce.
What’s the best way to meal prep this?
Shape and chill the kebabs, store covered up to 24 hours, then cook fresh. Prep the sauce the night before and chop veggies same day for crunch.
Can I add cheese?
Not traditional, but you do you.
A sprinkle of crumbled feta on the platter pairs great with the herbs and lemon—just watch the added salt.
The Bottom Line
Keto Turkish Kebabs with Yogurt Sauce are the high-impact, low-effort dinner that checks every box: fast, flavorful, macro-friendly, and wildly satisfying. The spice blend and char do the heavy lifting, while the cool yogurt sauce ties it all together. Keep it simple with fresh veggies and lettuce wraps, or scale it for meal prep and win your week.
Hungry yet? Fire up the grill.
- Ingredients: Paprika, Sea salt (14%), Garlic, Aleppo pepper, Sumac, Allspice, Black pepper, Cinnamon, Cumin, Oregano, Pa…
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!