Paleo Shami Kebabs

A velvety smooth kebab that is totally paleo and keto friendly.

Prep Time10

Cook Time25

Total Time35

Servings: 20 kebabs

In a large saucepan on medium heat, mix the 2lbs ground beef, 2 diced onions, 2 inch chopped ginger and 4 cloves chopped garlic (or use 4 tsp ginger garlic paste), 2 tbsp garam masala, and 2 tsp salt. Cook, stirring occasionally, till meat is cooked through and most of the cooking liquid has almost evaporated.
Once cooked, transfer the mixture into a food processor and add about 1 cup fresh cilantro leaves, and 1 1/4 cup almond flour. Blend till smooth (make sure to keep the blender vented to let the steam out while it is blending!)
When the meat is cool enough to handle, add 4 eggs and 2 tbsp arrowroot flour. Give it one more mix (by hand or in the blender). It will look like a wet sloppy mess - have faith it will come together in the end.
Heat a large non-stick frying pan on medium heat, heat a couple of tablespoons oil. Use a large spoon or cup measure to drop about a 1/4 cup of the meat mixture in the pan, almost like you’re making a pancake. Mmmmm a meat pancake! Fry on medium-low heat, till firm and golden on one side, about 2-3 minutes. Gently flip and cook the other side. The kebab will firm up as it cooks.
Tip: The name of the game is to cook the kebabs low and slow. Don’t mess with it while the first side is cooking, or you will have a mess if you try to flip it too soon. Just trust it is working.

You can freeze the kebabs with wax paper between them to prevent them from sticking. Then just heat in the microwave and eat!

Try my garam masala spice blend in this. It works really well!