Five-spice meatball skewers with Peppadew sauce
Serves 4 Cost per serve $6.40 You will need eight metal or wooden skewers, soaked in water to prevent burning.
dairy free diabetes friendly ¾ cup bulgur wheat 400g lean lamb mince,
room temperature 1½ teaspoons five spice Zest and juice of 1 lemon 1 x 250g punnet cherry
tomatoes 2 medium capsicums
(1 red, 1 yellow), chopped ½ cup flat-leaf parsley 3 Peppadew peppers 6 cups baby rocket 4 wholemeal pita breads
or flatbreads Fresh rosemary, to garnish
1 Place bulgur wheat in a bowl and pour over 1 cup of boiling water. Leave wheat to soak for 5 minutes, or until softened. 2 Combine mince, bulgur wheat, the five spice and the lemon zest in a large mixing bowl. Dampen your hands and form the mixture into 24 meatballs. Next thread three of the meatballs onto each skewer, alternating with cherry tomatoes and capsicums. 3 Preheat a barbecue hotplate or chargrill pan to medium-high heat. Cook kebabs, turning often, for 8–10 minutes, or until the meat is evenly browned and cooked through. 4 Meanwhile, place the parsley, peppers and the lemon juice in a food processer with 1 tablespoon of olive oil and ¹⁄³ cup water. Blitz to form a chunky consistency. Serve kebabs on a bed of rocket with pita breads and Peppadew sauce. Garnish the skewers with fresh rosemary.