WEEKNIGHT WINNER

CHANGE UP THE FAMILY FEAST WITH THIS BETTER-FOR-YOU SOUVLAKI WITH VEGIES AND ZUCCHINI CHIPS

RECIPE: CATHIE LONNIE PHOTO: GUY BAILEY TASTE.COM.AU HEALTHIER LAMB AND VEGETABLE SOUVLAKI

Serves: 4

INGREDIENTS

1 tbsp finely chopped fresh oregano leaves

1 tsp finely grated lemon rind 2 garlic cloves, crushed

1/4 cup extra virgin olive oil 600g lamb leg steaks, sliced into 2cm-thick pieces Olive oil spray

2 large zucchini, cut into thick chips

1/4 cup fine polenta

1/2 tsp garlic powder 4 portobello mushrooms, thickly sliced

1 large red capsicum, cut into 3cm pieces

1 large green capsicum, cut into 3cm pieces

4 wholemeal low-carb wraps 250g cherry tomatoes, quartered

1/2 red onion, finely chopped 1 baby cos lettuce, leaves separated, torn

Low-fat plain Greek-style yoghurt, to serve Lemon wedges, to serve Oregano, to serve

Note: You’ll need eight presoaked bamboo skewers for this recipe

METHOD Combine oregano, lemon rind, garlic and 1 tbsp oil in a bowl. Season. Add lamb. Toss to coat. Stand for 10 minutes. Meanwhile, preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Spray paper with oil. Place zucchini chips in a large shallow dish. Spray with oil. Add polenta and garlic powder. Toss to coat. Spread zucchini chips on prepared tray. Spray with oil. Bake for 25 to 30 minutes or until golden and crisp. Meanwhile, place mushroom and capsicum in a bowl. Add 1 tbsp oil. Toss to coat. Thread lamb, capsicum and mushroom, alternately, on to skewers. Heat a barbecue grill on medium-high heat. Cook skewers for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Meanwhile, spray wraps with oil. Chargrill for 1 minute each side or until lightly charred. Combine tomato, onion and remaining oil in a bowl. Season. Top wraps with lettuce, kebabs and tomato mixture. Sprinkle with extra oregano and dollop with yoghurt. Serve with zucchini chips and lemon wedges.