MIDDLE EASTERN LAMB KEBABS WITH TOMATO SALAD
PREPARATION TIME: 10 MINS COOKING TIME: 10 MINS SERVES 2 (AS A MAIN)
Olive oil cooking spray
2 x 125g lamb leg steaks, trimmed
of fat, cut into 2cm cubes
3 tsp Izhiman Za’atar Authentic
Middle Eastern Spice Blend 2 small wholemeal pita bread
rounds or gluten-free pita breads 100g Chobani Mezé Dip Herbed
Lemon wedges, to serve
3 small tomatoes, cut into wedges ¼ red onion, cut into thin slices ½ red capsicum, roughly chopped 1 tsp extra virgin olive oil
Freshly squeezed juice of ½ lemon 1 tsp Izhiman Za’atar Authentic Middle Eastern Spice Blend
1 To make tomato salad, put all ingredients in a medium bowl and toss to combine. Set aside.
2 Spray lamb with cooking spray and toss in spice mix. Set aside for 10 minutes to marinate. Divide lamb between 6 small metal or wooden skewers (see Cook’s tip).
3 Preheat a flat chargrill plate on medium-high. Lightly spray both sides of bread with cooking spray. Add to chargrill and cook for
1-2 minutes each side or until toasted. Break into pieces and set aside. Spray skewers with spray and add to chargrill. Cook, turning occasionally, for 3-4 minutes or until lamb is just cooked.
4 Divide kebabs between serving plates. Serve with bread, dip, lemon wedges and tomato salad.
With wooden skewers, soak in cold water for 30 minutes before using.
NUTRITION INFO PER SERVE 2012kJ, protein 41g, total fat 13.5g (sat. fat 4.1g), carbs 42g, fibre 9g, sodium 628mg • Carb exchanges 3
• GI estimate medium
• Gluten-free option