Keto Kebab Meal Prep with Low Carb Pita Bread

Meal prep ideas for the week with juicy keto lamb kebabs served with low carb pita bread and creamy tahini sauce.

This recipe is , with main ingredient
Keto kebab meal prep with low carb pita bread

Keto Diet Meal Plan For The Week

Fresh off our trip to Jordan and Israel, we have an epic keto diet recipe that is full of flavor and will make 5 servings of meal plan for the week. The spices, salads, and kebabs we had on our trip were fantastic, but all of the bread they serve over there is not exactly keto. So Dessi came up with a keto diet approved flatbread to nestle the juicy lamb kebabs in, and man oh man is it good!

You can blame my love affair with kebabs because it was not long ago we published this keto diet approved budget beef kebabs with veggie pilaf. So if you find yourself wanting more kebabs, go at it!

It’s really important for this recipe to use good quality tahini. I thought I knew about tahini. Well it turns out I did not know nothing! In Israel, I went to a tahini factory and learned that tahini has to be loose and pour-able and should never have a bitter flavor (which are are bad signs). Check out the tahini I linked on Amazon down below – that is good stuff.

keto diet meal plan
low carb meal prep with juicy kebabs for the keto diet. #keto

Healthy Meal Prep Ideas

This kebab meal prep recipe is just about as clean eating as you can get, with maximum flavor and extremely low carbs for the keto diet. The ground lamb is seasoned with smoked paprika and a bunch of warming spices like cinnamon, cloves, and cardamom. Just make sure you salt the meat mixture accordingly – 1.5 teaspoon for 2 pounds of meat.

The pita bread only has a few clean ingredients and the tahini sauce is so creamy, yet has no dairy. I have loads of other healthy meal prep ideas for you to check out, so take a look at my meal prep section.

keto kebab meal prep
keto kebab meal prep with low carb pita bread recipe. #keto

How To Make Lamb Kebab

The key to a good kebab recipe is using ground meat that has a good amount of fat. More fat, more flavor. That is why I like using ground lamb for this kebab recipe. It’s very traditional in parts of the Middle East and Israel and has a good amount of juicy, flavorful fat. Make sure to season the kebab very aggressively. It’s all about flavors like spices, herbs, and citrus.

I even like to zest in some lemon zest, add fresh and dry herbs, and sometimes I add chopped nuts for texture like I did in this Moroccan kebab meal prep recipe. If you want a juicy kebab, (and who doesn’t?) make sure not to over cook it! I always tell people, if you are not sure the kebab is cooked through, just cut one in half.

Low Carb Pita Bread Recipe

Dessi created a recipe for a pita flatbread that is insanely tasty and very low in carbs. The base of the pita is eggs, almond flour, and grated mozzarella cheese. Pay close attention to the recipe as you need to buy and grate low moisture mozzarella on the fine setting of the box grater. This low carb pita only has 4.35 grams of net carbs per serving and is soft and delish. If you are trying to bake on the keto diet, then low carb almond flour is your best friend. Just make sure you bind it with something like cheese and eggs. Make sure to check out Dessi’s low carb keto fat bread recipe and her keto dessert bicotti.

Make sure to check out my other keto lamb and beef meal prep recipes:

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Keto kebab meal prep with low carb pita bread

Keto Kebab Meal Prep with Low Carb Pita Bread

Course: Main Course
Cuisine: Mediterranean
Keyword: kebab, keto, keto diet, low carb, meal pep
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 5 meals
Calories: 185 kcal
Author: Bobby Parrish

Keto meal prep for the week with juicy lamb kebabs and epic low carb pitas.



For the kebabs:

  • 2 pounds ground lamb
  • 1.5 teaspoons each smoked paprika & cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ¼ teaspoon each ground cloves & cardamom
  • 2 cloves garlic finely grated
  • Zest of 1 lemon
  • 1 tablespoon freshly chopped parsley
  • 1 teaspoon dried thyme
  • Kosher salt & fresh pepper
  • Olive or avocado oil

For the tahini sauce:

  • 1/3 cup runny tahini
  • 2 cloves garlic finely grated
  • Juice of 1 lemon
  • ¼ teaspoon salt
  • Ice water
  • 1 teaspoon freshly chopped parsley

For the keto flatbread:

  • 2 eggs
  • 2 teaspoons baking powder
  • ½ teaspoon kosher of salt
  • 2 cups 6oz of finely shredded full fat mozzarella cheese
  • 1.5 cups blanched almond flour
  • ½ teaspoon dried thyme


  1. Making the kebabs by adding the ground lamb to a large bowl along with the remaining ingredients(except the oil), 1.5 teaspoons salt, and a few cracks of pepper. Use your hands to mix everything well, but make sure you don’t overmix as that will make the meat tough. Form the mixture into individual kebabs about 1 inch by 4 inches long, or any size you desire making sure they are not too fat. Store the kebabs in the fridge for 20 minutes, or overnight, before cooking so they can firm up.
  2. Meanwhile, make the keto flatbread by preheating the oven to 400F. In a large bowl, beat the eggs and then add the salt, baking powder, and mix well. Add the finely grated cheese, mix well with a spatula. Add the almond flour and mix well. Put some oil on your hands and continue mixing with your hands, then separate the dough in 5 equal balls. Flatten each dough and spread them out on a piece of parchment paper and place another piece of parchment paper. Use a rolling pin to flatten each dough until they are about 5-6 inches in diameter(watch the video to see how it’s done). It’s ok if the edges are touching each other. Transfer the dough and bottom piece of parchment to a sheet tray, sprinkle with dried thyme, and bake for 13-15 minutes, or until golden brown. Make it so all 5 doughs fit on one sheet tray. Remove and set aside.
  3. Make the tahini sauce by finely grating the garlic in a small bowl and covering with the juice of 1 lemon. Let sit for 5-15 minutes so the raw flavor of the garlic goes away. Add the tahini to a small food processor or use a handheld stick bender with a tall and narrow jar. Add the garlic and lemon juice, salt, and blend for a few seconds. Add some ice water(about 2-4 tablespoons) while blending and keep going until the texture is smooth and creamy. If you need to add more water, do so. If the tahini gets too loose, add more tahini. Check for seasoning and set aside.
  4. To cook the kebabs, pre-heat a large non-stick pan over medium-high heat for 2 minutes. Add 2 teaspoons of oil, wait 10 seconds, then add half of the kebabs and cook for 4-5 minutes. You have to work in two batches otherwise you will overcrowd the pan. Once the kebabs have nice color on the first side, flip and cook another 4 minutes. To ensure the kebabs cook evenly, turn them on both of their sides and cook for 30 seconds each side. To make sure the lamb is cooked through, you can cut into one. Remove from pan and cook the second batch.
  5. Serve the kebabs with the flatbread and tahini sauce and enjoy! You will have more kebabs than can fit on the flatbread, so just enjoy those with sauce. The kebabs will last 5 days in the fridge or can be frozen for 2-3 months. The flatbreads will last for 3-4 days in the fridge in a zip-top bag, or can be frozen for 3 months. The tahini sauce will last for 5 days in the fridge but can’t be frozen.

Recipe Video

Recipe Notes

Make sure to buy a block of low moisture mozzarella cheese and grate it on the fine setting of the box grater. Don’t buy grated cheese for the flatbread.

The way I shaped the kebabs yielded 8 kebabs, which is enough for 5 meals. Keep the number 8 in mind for the macros. You can also make the kebabs out of ground beef, chicken thighs or turkey thighs.

Macros per lamb kebab, recipe makes 8 kebabs:
281 calories
0.44 net & total grams of carbs
26.6 grams of fat
19 grams of protein
0 fiber

Macros per flatbread, recipe makes 5 flatbreads:
330 calories
4.35 grams of net carbs
7.95 grams of total carbs
27.2 grams of fat
16.8 grams of protein
3.6 grams of fiber

Macros for all of the tahini sauce:
500 calories
8.8 grams of net carbs
10 grams of total grams
46 grams of fat
16.5 grams of protein
1.5 grams of fiber

Nutrition Facts
Keto Kebab Meal Prep with Low Carb Pita Bread
Amount Per Serving (1 meal)
Calories 185 Calories from Fat 149
% Daily Value*
Fat 16.51g25%
Carbohydrates 2.92g1%
Fiber 0.9g4%
Protein 9.16g18%
* Percent Daily Values are based on a 2000 calorie diet.

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36 thoughts on “Keto Kebab Meal Prep with Low Carb Pita Bread”

  1. These look so good. I’m going to try this asap. Question: Any suggtions for another type of flour for the pita? We are no wheat, soy, and nuts. #keeponcooking

  2. Wow, Another A+++++++ meal prep. So good, tastes just like the Mediterranean food we get at a restaurant. My friend that’s not on keto loved it too. I made some pickled onions last week and they went great with this.

    I used ground beef and the spice blend was delicious.

  3. I absolutely loved this recipe! The lamb kebabs were a flavor bomb. I could eat those by themselves, but it would be a shame not to have them with the flatbreads. These flatbreads were beyond expectation. I will be using these in other applications, tacos, chalupa, tostadas just to mande a few.

  4. You have by far the best keto meals on the net. I just finished my lunch and I must say I feel so satisfyed, like I just ate something from a restaurant. So delicious!!! Thank you!

    1. Hi Rafiki, coconut flour is much dryer than almond flour and will absorb a lot more moisture. So, I would not recommend subbing the same quantity. But, if you try to substitute it do let me know how it goes.

  5. OK. This deserves a medal. It is so so delish! My store didn’t have a block of mozzarella. So I got a bag of grated mozzarella and still the pita breads turned out great, very nice texture and taste. I’m about to go to my cheese monger and get me some REAL mozzarella cheese. I’m making these tonight. Again!

  6. I discovered your site this morning. I’ve been slowly working up to doing Keto again, and I have to say, your recipes have shown me the way to make a success of it this time. I did Keto a couple of years ago for 90 days (an experiment for my own blog). I had the promised success but went off because I was BORED to tears eating nothing but scrambled eggs and bacon, and keto coffee in the morning, and a steak and a cup of veggies for dinner. But, truthfully, at that time, I couldn’t find any really good recipes anywhere at the time. Your site makes me think I’ll be a success this time around. I’m making your chicken salad on cloud bread for lunch today, and can’t wait to try these Keto Kebabs and Pita.

    1. Denise, so glad to hear it!! My recipes are loaded with flavor and they make healthy and keto diet eating exciting! Let me know how you like the recipes!

  7. Looks great! Wondering what the 1 meal serving looks like per the nutrition calculator- the 185 calories and 2.92g of carbs. The macros per ingredient look much higher (just wanted to make sure I wasn’t missing anything)? Thank you!

    1. Hey Jenna, pay attention to the written out Macros per kebab, pita. I’ll update the nutritional info at the bottom accordingly.

  8. Absolutely love the flavor you impart to your recipes! Is there a reason you chose a non-stick pan over a cast iron on this preparation?

  9. Hi Bobby,
    I found your blog after watching one of your grocery hauls on YouTube and I’m excited to start trying your recipes.
    I’m confused about the macros for this recipe. For the pitas you have listed 4.35g carbs each, but then the total recipe carb count is only 2.92. Can you clarify that for me please?

    1. Hi Venus, ignore the Nutritional Facts label, and just add up the macros as listed per component. I’ll update the label.

    1. Sorry – please ignore the calorie number that is in the title. The 330 cal listing down below is correct.

  10. Medrad Marrero Diaz

    Where can I get the food processor that you use?
    Thanks a million for all your advices. I decided to take control of what I eat and to not let what I eat control me.

    1. The baking powder is the only leavener in this recipe so you need it. Without it, they will be very dense.

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