High Protein 🤖 AI Generated

Lamb Smash Kebab Bowl – High-Protein Fat Switch

Crispy-edged spiced lamb patties smashed to golden perfection, served over charred grilled onion rings that replace traditional rice or bread. This high-protein powerhouse cuts 40% of calories while delivering authentic kebab flavour and 28g protein per serving.

20m

Prep Time

30m

Cook Time

Servings

348

Calories

28g

Protein

🛒 Ingredients

✓ 280g ground lamb (90/10 lean)
✓ 1 small onion, sliced into 2 thick rings
✓ 1.5 tbsp extra virgin olive oil
✓ Non-stick cooking spray
✓ 1 tsp ground cumin
✓ 0.5 tsp smoked paprika
✓ 0.5 tsp garlic powder
✓ 0.25 tsp cayenne pepper
✓ 0.75 tsp sea salt
✓ 0.25 tsp black pepper
✓ 100g Greek yogurt (0% fat)
✓ 1 tbsp fresh mint, chopped
✓ 0.5 lemon, juiced
✓ 1 tbsp pomegranate molasses
✓ 1 tsp harissa paste
✓ 50g mixed salad greens (optional base layer)

👨‍🍳 Instructions

1. Mix the Spice Blend: In a small bowl, combine cumin, paprika, garlic powder, cayenne, salt, and pepper. Set aside. This concentrated blend ensures even distribution without excess oil.

2. Prepare the Lamb Patties: Divide lamb into 4 equal portions (70g each). Gently form each into a patty about 8cm wide and 1.5cm thick. Don't overwork; loose texture keeps them tender. Make a small thumbprint in the centre of each to prevent puffing.

3. Season the Patties: Dust both sides of each patty with the spice blend. Press gently so seasonings adhere. Let rest at room temperature for 5 minutes to allow flavours to penetrate.

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4. Char the Onion Rings: Heat 0.5 tbsp olive oil in a large cast-iron skillet or griddle over medium-high heat. Place onion rings flat and grill 4–5 minutes per side until caramelised and tender. Transfer to a warm plate. Wipe skillet clean.

5. Smash-Fry the Lamb: Return skillet to high heat. Spray with non-stick spray and add remaining 1 tbsp olive oil. Once shimmering, place patties in pan. Immediately press down firmly with a spatula for 2–3 seconds to create maximum crust contact. Cook 3 minutes without moving, then flip. Press again. Cook 2–3 minutes more until internal temp reaches 63°C (medium) and edges are deeply caramelised. Rest 2 minutes.

6. Make the Yogurt-Harissa Sauce: In a small bowl, whisk Greek yogurt, pomegranate molasses, harissa, and lemon juice until smooth. Season to taste. This cooling sauce balances the spiced heat.

7. Compose the Bowl: Lay onion rings as the base. Top with 2 lamb patties per bowl. Dollop yogurt sauce alongside and drizzle with remaining sauce. Scatter fresh mint over the top for brightness.

📊 Nutrition per Serving

Calories348 kcal

Protein28g

Carbohydrates18g

Fat14g

🏷️ Tags

#high-protein lamb dinner#spiced smash kebab recipe#low-carb grilled onion bowl

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