Greek Lamb Keftedes with Paleo Tzatziki: Summer Picnic Perfection

Greek Lamb Keftedes with Paleo Tzatziki

In Greece, keftedes are seasoned meatballs, typically served with tzatziki. Tzatziki is a thick cucumber yogurt sauce, blended with garlic, olive oil, lemon, and dill. Traditionally, Greek yogurt contributes a distinctive texture, but is much less important concerning taste. The dominant flavors are cucumber and garlic.

So, how can we preserve tzatziki’s characteristic flavor and texture while making the recipe Paleo-compliant? We simply need to swap the Greek yogurt for another fat source, preferably one that’s taste-neutral and gives a thick, creamy texture. Thank goodness for avocado!

Because keftedes stay remarkably moist, they’re great to prepare in advance and take with you for a picnic or on your travels. And, if you’re eating at home, pair the keftedes with a salad or some steamed vegetables, dressed with Paleo tzatziki.

INGREDIENTS

Lamb Keftedes

  • 1 lb ground lamb
  • 1 medium onion, grated
  • 2 cloves garlic, pressed
  • 2 in. fresh ginger, grated and juiced
  • 1 bundle fresh mint, leaves finely chopped
  • 1 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp coriander
  • ½ tsp cinnamon
  • ½ tsp allspice
  • Freshly milled black pepper, to taste

ingredients

Paleo Tzatziki

  • 3 small cucumbers
  • 1 avocado
  • ½ clove garlic, pressed
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp chives, finely chopped
  • Freshly milled black pepper, to taste

DIRECTIONS

Lamb Keftedes & Paleo Tzatziki
Lamb Keftedes & Paleo Tzatziki
Ingredients
10item(s) « 1 of 10 »

 

Christopher James Clark, B.B.A.
@nutrigrail
Nutritional Grail
www.ChristopherJamesClark.com

Christopher James Clark | The Paleo Diet TeamChristopher James Clark, B.B.A. is an award-winning author, writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.

See more recipes!

About Christopher James Clark, B.B.A.

Christopher James Clark, B.B.A.Christopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.

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“4” Comments

  1. Hello :)

    For how many People ist this recipe? Is it enough for 4 Persons?

    The instruction is only to put all the ingredience in a bowl and mix it? Also the juice from the ginger? Or does ist mean without the juice? I am new in Paleo and i am from austria, so i am really thankful if you can help me :)

    Thx for answer :)

  2. Pingback: greek lamb keftedes with paleo tzatziki | the stone fork

  3. I love getting these recipes’s but my screen does not show the directions on how to cook the ingredients. I only see the ingredients. How can I correct this on my computer screen?

    • Sometimes certain browsers don’t translate newer web features– are using Internet Explorer? If so try opening up this page in Safari, Mozilla Firefox, or Google Chrome. (They are all free to download and are much more secure browsers, that are up to speed with the newer web technologies that are evolving. If you still can’t see them:
      1.Peel and grate the ginger on the small holes of your box grater. Gently gather the ginger and squeeze the juice into a large bowl. Discard the pulp.
      2. Peel and grate the onion on the large holes of your box grater. You’ll keep the entire onion with its juices. To the bowl with the ginger juice, add the grated onion, garlic, lamb, mint, olive oil, and all the spices. Mix well and form into burgers. Cook 3-5 minutes per side on a stovetop grill plate or broil them in the oven for about 10 minutes, turning once.
      Paleo Tzatziki
      1. Peel the cucumbers and grate them on the large holes of your box grater.
      2. Squeeze the juice of the cucumber into a bowl.
      3. Put the avocado, olive oil, lemon juice, and garlic into a blender or mini-prep food processor. Start pureeing, adding the cucumber juice progressively until you achieve a thick, creamy texture.
      4. Transfer the avocado mixture to a bowl and stir in the grated cucumber, dill, chives, and black pepper.
      5. If you’re taking this on a picnic, you can store the Paleo Tzatziki in a Ziplock plastic bag. Squeeze out all the air, as this will also prevent discoloration due to oxidation.
      6. Serve the sauce from the bag by cutting away one of the bottom corners, which enables you to squeeze everything without the mess.
      7. Use the Paleo Tzatziki as a dipping sauce for the Greek Keftedes.

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