Grilled lamb is a thing of great beauty, but its the show-topping dressing in this recipe will make your BBQ lamb skewers shine this summer! Serve the dipping sauce at room temperature, so make it the same time as you marinate the lamb, then kick your feet up for a bit while your other half prepares the BBQ. Enjoy!
– – – – – – PER SERVING – – – – – –
Carbs 3.9g | Fat 57g | Protein 46g
– – – – – – – – – – – – – – – – – – – – –
*IN THE NEWS*: My cookbook KETO KITCHEN (published by Kyle Books, London) is now available to purchase in paperback or e-book. Click here to read more about where it can be purchased (where ever you are in the world), plus some of the fantastic reviews that have been coming in!
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
BBQ Lamb Skewers with Ginger Lime Dressing (Keto)
Ingredients
For the lamb
- 500 g (17.6 oz) diced lamb shoulder
- salt
- 1 lime, juice only
- freshly ground black pepper
- coriander, finely chopped
For the ginger lime dressing
- 120 g (4.2 oz) sour cream
- 1 lime, juice and finely grated zest
- 1 lemongrass stalk
- 1 thumb-size piece fresh ginger, peeled
- salt
Instructions
- If you are using wooden skewers (like I was), soak them in some water. Place the lamb into a wide-bottomed bowl and season with salt. Halve the lime and squeeze over the lime juice. Toss gently to coat then cover and set aside for at least 45 minutes.
- For the dressing, place the sour cream into a bowl and use a microplane or fine zester to finely grate the zest of one lime into the mixture. Then, halve the lime and squeeze in all the juice.
- Remove and discard the tough outer layer of your lemongrass stalk. At the same time, use a good-quality vegetable peeler to remove the skin of the piece of ginger. Use a sharp knife to dice up the lemongrass and ginger as small as possible.
- Place the lemongrass and ginger into a mortar and use the pestle to grind to a pulp. We do this to release their fresh flavours (and obviously avoid chewing on clumps of lemongrass and ginger in the sauce, which is not desirable).
- Scrape the paste into the sour cream sauce and mix well to combine. Set aside while you prepare your BBQ. I prefer this dressing at room temperature so there is no need to keep it in the fridge once made.
- Skewer the lamb pieces very tightly onto the skewers sticks and season generously with freshly ground black pepper.
- Once the BBQ is ready, cook the lamb until golden brown and caramelised on the outside. I like mine still pink on the inside, but that is entirely up to you. Cook them until done to your liking.
- Serve the lamb skewers with the ginger lime dressing and garnish the whole lot with chopped coriander. Enjoy!
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
I have disabled the print option for my recipes (doing my bit to save the trees), so be sure to bookmark this page in your browser for future reference.
FOR READERS OUTSIDE THE UK: Missing anything you might need? The links on this website are directed at the UK market and show the products I use here. However, you can get everything you might need from Amazon.
Nutrition
Nutritional Information per servingCalories 712Kcal / 2979kJ
Fat 57g
Carbohydrates 3.9g
Protein 46g
Allergens
None present
See all the Beef & Lamb recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx