TUES­DAY

Healthy Food Guide (Australia) - - RECIPES -

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.

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