Lamb & Beef Skewer with Cilantro Avocado Sauce

nose to tail organ meat recipe Feb 24, 2022

I love these nose-to-tail kebabs because they pack nutrients and delicious flavor but they're beyond easy to make. I recommend making these as part of a meal prepping session because they only get tastier after a day or two in the fridge. 

This is an especially great option if you're feeling nervous about eating liver. These have all the great benefits of liver without any of the intense flavor! All you have to do is throw the ingredients into a large bowl, mix them together, then form them into kebab shapes. 




  • 1 pound ground beef

  • 1 pound ground lamb

  • 2 ounces beef liver, grated or minced

  • 1 cup raw cheddar cheese, shredded 

  • 1 tablespoon fresh ginger, grated

  • 2 teaspoons sea salt

  • 2 teaspoons curry powder

  • 2 tablespoons chili powder

  • 1/2 teaspoon ground za'atar 


  • 1 bunch cilantro

  • 1 lime, juiced

  • 1 jalapeños (remove the seeds for reduced spice)

  • 3/4 cup cottage cheese

  • 4 cloves garlic

  • 1/2 avocado

  • 2 teaspoons sea salt


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Add all of the skewer ingredients to a large bowl and mix until fully combined. 
  3. Form a handful of meat into a kebab shape (small logs) and transfer to a sheet pan.
  4. Bake for about 25-30 minutes, until they are cooked through and the inside is no longer pink. If you prefer to grill, let the kebabs firm in the fridge for 4 hours or overnight before grilling. Grill for 12-15 minutes until cooked through, turning half way through.
  5. While the kebabs cook, blend all of the sauce ingredients in a blender or food processor until smooth. Add water if you want to thin the sauce. 


Go ahead and make these for your next dinner party or batch cooking session and let me know how it goes! 


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