Koobideh Kabobs with Tzatziki and Curry Cauli-Rice

Koobideh Kabobs with Tzatziki and Curry Cauli-Rice

Koobideh Kabobs with Tzatziki and Curry Cauli-Rice

If you are craving some Greek food, you will love this plate of goodness!  Tender meat patties with a cauli-rice curry and some cool tzatziki makes for a great summer dish. For the pita bread, I bought some low carb tortillas and threw them on the BBQ per side.  Honestly though, for a lower carb count feel free to omit the tortilla.  It was tasty but you won’t miss it.

Recipe from www.fattofitchick.com



  • 1/2 C Greek yogurt
  • 1/4 C cucumber
  • 1/2 lemon, zested and juiced
  • 1 tsp salt
  • 2 Tbsp chopped cilantro

Koobideh (Meat)

  • 2 lbs ground beef
    • For our recipe, we ground different meats, see note below.
  • 1 Tbsp ras el hanout
  • 1 Tbsp curry powder
  • 1 tsp cumin
  • 1 Tbsp salt
  • Pepper to taste
  • 1 Tbsp smoked paprika
  • 1/4 C chopped cilantro
  • 1/4 C chopped parsley

Curry Cauliflower Rice:

  • 1 lb frozen cauliflower
  • 1 tsp curry powder
  • 2 tbsp salt
  • 1 Tbsp parsley, chopped


To begin, grate the cucumber into a small bowl and add remaining ingredients. Stir and set aside in fridge until chilled.  That’s it for the tzatziki!

In large mixing bowl, blend meat with spices. Add herbs, and mix well to combine ingredients. Now, form them into eight equally sized meatballs.  Take each meatball, and roll into a snake shape and flatten to form oblong patties.  You want to then liberally spray oil (by using a misto or any nonstick spray) on bbq grill and turn on the gas or light charcoal to a low setting.   Once preheated, grill patties and flip occasionally to avoid any herbs from burning.  Grill until they are cooked through, for approximately 20 minutes.

Next for the cauli curry, fill a medium saucepan halfway with water.  Add salt and curry powder, and then add cauliflower.  Keep on heat until soft, strain and proceed to mash cauliflower so it creates a consistency of rice. I recommend just doing this with a wood spatula or whisk just be careful not to over-mash.  Finally, add parsley and you’re all done!

Serve as desired and enjoy!

Tips for changing up the meat:

What we actually did for this particular batch was use stew meat and pork belly and ground it up in his meat grinder.  This was a very tasty combination and I highly recommend you try it if you can grind your own meat.  If not, go with 85/15 ground beef.