Lamb ke­babs with veg­etable salad

YOU Diabetics - - Contents -

Cook these ke­babs in the oven, over coals or in a grid­dle pan, but not in a nor­mal fry­ing pan (see tip be­low).

MARI­NADE

small bunch of fresh mint, chopped 10 ml (2 t) chopped fresh oregano 4 gar­lic cloves, chopped ½ bunch spring onions, chopped juice and zest of 1-2 le­mons 5 ml (1 t) each ground cumin and co­rian­der 500 ml (2 c) nat­u­ral yo­ghurt salt and pep­per

KE­BABS

6 ke­babs

Prepa­ra­tion time: 20 min­utes Marinating time: 1 hour or overnight (ke­babs) Cook­ing time: 15 min­utes Stand­ing time: 30 min­utes (salad) 1 kg deboned lamb leg, cut into large cubes 12 pick­ling onions, halved salt and pep­per olive oil

DRESS­ING

2 cm piece of fresh ginger, grated 1 gar­lic clove, bruised 30-45 ml (2-3 T) olive oil 45 ml (3 T) le­mon juice chopped fresh co­rian­der pinch of sugar

SALAD

½ head cau­li­flower or broc­coli ¼ head cab­bage, shred­ded ¼ cu­cum­ber, cut into thin sticks 4 spring onions, chopped 6 whole­wheat tor­tillas to serve plain yo­ghurt to serve

1 Mari­nade Mix in­gre­di­ents in a non-me­tal dish. 2 Ke­babs Add the meat to the mari­nade and set aside for at least 1 hour or overnight. 3 Re­move the meat from the mari­nade and thread, with the pick­ling onions, onto ke­bab skew­ers. Sea­son with salt and pep­per. 4 Cook the ke­babs in a heated grid­dle pan, over coals or un­der the grill in the oven un­til done. Brush the ke­babs with olive oil. 5 Dress­ing Mix the in­gre­di­ents. 6 Salad Mix the in­gre­di­ents and pour the dress­ing over. Leave to stand for 30 min­utes. 7 Heat the tor­tillas and serve with the ke­babs, salad and yo­ghurt.

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