MID­DLE EAST­ERN LAMB KE­BABS WITH TOMATO SALAD

Diabetic Living - - Slim-down Special -

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

Tzatziki

Le­mon wedges, to serve

Tomato salad

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.

COOK’S TIP

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

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