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Beef and Eggplant Kebabs

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4
Calories 444 kcal


  • 1 lb Grass-fed Ground Beef
  • 2 Eggs beaten
  • 1/2 large Eggplant
  • 1/4 cup Olive Oil
  • 1 cup Parsley Leaves finely chopped
  • 4 cloves Garlic crushed
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Freshly Ground Chili Pepper
  • 1/2 tsp Thyme dried
  • 1 tsp Salt
  • 1 tsp Oregano
  • 3 tbsp Oil
  • Soaked Wooden Skewers


  • Carefully cut the eggplants into round shapes with roughly half-inch thickness.
  • To remove the bitterness, shake over a good amount of salt on it and allow for about 10 minutes.
  • Put the ground beef in a large bowl together with the eggs, thyme, oregano, black pepper, chili, olive oil, garlic, onions, parsley, and of course, salt. Now use your hands to properly mix all the ingredients together. Make the mixture into patties that will eventually fit inside the eggplant slices.
  • Use the 3 tbsp of oil to brush a grill pan. Place the pan over medium-high heat and allow to preheat.
  • Remove the eggplants from the water after thoroughly rinsing them. Ensure to squeeze gently to remove excess liquid.
  • Twist the slices of eggplant and the meatballs together onto the skewers. Place inside the grill pan over medium-high heat.
  • Allow it to cook for about 15 minutes occasionally flipping them around to make they are properly cooked.
  • Serve and enjoy.


  • If you don’t like eggplants, you can simply replace them with zucchini, onions, bell peppers, etc. However, if you choose to use bell peppers, do keep in mind that too much of it will increase your carb intake.


Net Carbs: 3.1g