More kebab ideas

TANDOORI PANEER

SERVES 4 PREP 15 mins COOK 15 mins EASY V

Mix 150g natural yogurt with

3 tbsp tandoori paste and 1 tbsp lime juice. Season. Toss with 450g paneer cut into 3cm chunks. Cut 2 small onions into 1cm-thick slices and 1 red pepper into 3cm pieces. Thread the paneer and veg on eight skewers. Cook on a barbecue or a foil-lined tray under the grill for 10 mins, turning often.

GOOD TO KNOW folate • vit c • 2 of 5-a-day PER SERVING 393 kcals • fat 18g • saturates 8g • carbs 25g • sugars 25g • ibre 5g • protein 30g • salt 0.6g

HALLOUMI & PEPPER

SERVES 4 PREP 20 mins COOK 20 mins EASY V

Cut 500g halloumi into cubes and chop 3 red peppers. Thread onto eight skewers. Stir 1 tbsp olive oil with

1 tsp dried oregano and drizzle over the kebabs. Cook on a barbecue or a foil-lined tray under a hot grill for 10 mins on each side until the cheese and peppers start to colour.

GOOD TO KNOW folate • vit c • 2 of 5-a-day PER SERVING 546 kcals • fat 42g • saturates 22g • carbs 13g • sugars 12g • ibre 5g • protein 29g • salt 3.9g

STICKY JERK LAMB

SERVES 6 PREP 5 mins COOK 5 mins EASY ❄

Dice 900g lamb steaks. Toss with

2 tbsp jerk paste, the zest and juice of 1 lime, 1 tbsp honey, a handful of chopped thyme and seasoning. Thread onto six skewers. Cook on a hot griddle pan or barbecue for 3 mins on each side until charred but still a little pink inside. Drizzle with more honey as they cook. Rest for 5 mins and serve.

PER SERVING 258 kcals • fat 14g • saturates 6g • carbs 3g • sugars 3g • ibre none • protein 29g • salt 0.3g