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Lamb kebabs with minted yoghurt

Low-fat yoghurt and lemon juice make a reduced-calorie marinade, and lean lamb keeps the fat low


Serves 4
Ready in 25 mins + marinating


250g low-fat natural yogurt
1 lemon , juiced
2 garlic cloves , crushed
1 tsp cumin seeds
1 tsp ground coriander
½ tsp dried chilli flakes
4 x 160g lamb leg steaks, trimmed and cut into chunks
2 small red onions , each cut into 8 wedges
4 wholemeal pitta breads
mint leaves, finely chopped to make 1 tbsp


Put 150g of the yoghurt, lemon juice, garlic, and spices in a bowl. Add the lamb, season and stir. Chill for 1 hour.

Heat the grill to high. Thread the lamb and onion onto metal skewers then grill for 8-10 minutes until cooked, turning occasionally.

Mix the remaining yoghurt and mint with a pinch of sugar. Serve the lamb with pittas, salad and minted yoghurt.

Nutrition per serving

465 kcalories, protein 43.4g, carbohydrate 41.2g, fat 15.2 g, saturated fat 6.6g, fibre 4.4g, salt 1.29 g

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