gluten-free | dairy-free
Rich’s lamb kofta kebobs are naturally gluten-free and dairy-free—spiced ground lamb on skewers, served over lemony GF orzo pasta and topped with Victoria’s dairy-free tzatziki sauce. Middle Eastern flavors, a complete one-plate dinner, and the orzo is so good in texture you won’t suspect it’s GF.
If you’re looking for a unique and delicious dish, this is it! Packed with flavor, these lamb kebobs are delicious on their own, and when paired with the gluten-free orzo pasta and dairy-free Tzatziki sauce, the bite will amaze you with an astounding depth of flavor. The orzo is so good in flavor and texture that you won’t even suspect it is gluten-free.
Now, go eat something amazing!
Gluten-Free Lamb Kofta Kebobs
Middle Eastern spiced lamb kofta on GF lemony orzo with dairy-free tzatziki—naturally gluten-free and dairy-free, Rich’s recipe.
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The Ingredients
For the Lamb Kofta Kebobs
- 1 lb ground lamb
- 4 cloves garlic, minced
- 3 tbsp yellow onion, grated
- 3 tbsp parsley, fresh
- 1 tbsp coriander, ground
- 1 tsp cumin, ground
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cayenne pepper
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- 1 tsp kosher salt
For the Lemony Gluten-Free Orzo
- 1 cup Orzo, Gluten-Free, Delalo (link in equipment above)
- 1 lemon
- 2.5 cups chicken stock
- 1/2 tbsp Earth Balance Buttery Spread
- 1 tsp oregano, dried
- 1 tbsp parsley, fresh
- 1 tsp dill, fresh
The Tzatziki Sauce
The Process
Make the Tzatziki Sauce
- Grab the Tzatziki Sauce from the link above and prepare it before you start the rest of the recipe.
Prepare the Lamb
- Gather all the ingredients for the lamb kebobs.
- Add the lamb to a medium-sized mixing bowl. Mince the garlic and to the bowl. Using a flat grater, grate 3 tablespoons of the yellow onion and add to the bowl. Chop 3 tablespoons of the parsley fine and add to the bowl.
- Measure and add the rest of the ingredients to the bowl. Mix well to distribute all the ingredients with the lamb.
- Divide the lamb mixture into four equal parts. On a sheet pan, form one part of the lamb mixture into a sausage shape. Place one metal skewer over the lamb you just formed and proceed to form the meat around the skewer to create a more tubular shape where the skewer is in the middle. Put the skewer to the side of the sheet pan and work on the other three skewers.
- Place the sheet pan of four kebobs in the fridge for at least 30 minutes, or up to 12 hours to meld the flavors.
Make the Orzo and Grilling the Kebobs
- About 15 minutes before the kebobs are done melding in the fridge, cook the orzo.
- Use a veggie peeler to peel off two large strips of lemon zest.
- Add the orzo, chicken stock, oregano, and lemon zest to a medium-sized saucepan and set on high. Bring to a boil, reduce to a simmer and cook uncovered for about 13-15 minutes or until the orzo is tender.
- While the orzo is simmering, heat the grill to high. Once hot, add the lamb skewers for 3-4 minutes on each side for medium-rare, longer for medium or well-done.
- Remove the orzo from the heat and add in the Earth Balance Buttery Spread and let rest for about 5 minutes. Juice the lemon into the orzo and stir in the parsley and dill.
Plating and Eating
- Lay down a layer of orzo, add the meat of one skewer (removing the meat from the skewer), and top with Tzatziki sauce. Enjoy!!
Video
Nutrition
Serving: 4ozCalories: 535kcalCarbohydrates: 39gProtein: 28gFat: 29gSaturated Fat: 12gCholesterol: 87mgSodium: 870mgPotassium: 601mgFiber: 3gSugar: 4gVitamin A: 426IUVitamin C: 22mgCalcium: 68mgIron: 4mg
Tried this recipe?Let us know how it was!