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Tuesday Lamb and pistachio kebabs Serves 4 For the lemon garlic yoghurt sauce: 200g plain yoghurt 1 tbsp lemon juice 1 garlic clove, crushed 2 tbsp fresh dill, chopped Salt and black pepper For the kebabs: 500g lamb mince 1 small onion, grated 1 garlic clove, crushed 4 tbsp pistachios, finely chopped or blitzed in a food processor 1½ tsp salt 58 Easy Food
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1 tsp black pepper 2 tsp cumin 1 tsp dried chilli flakes 1 tbsp olive oil To serve: Pitta breads or flatbreads, warmed Lettuce, shredded Tomato, sliced Red onion, sliced Lemon wedges, for squeezing 1 In a small bowl, combine all of the ingredients for the yoghurt sauce. Place in the refrigerator until ready to use. 2 In a bowl, place all of the kebab ingredients
except for the oil. Use your hands to mix until just combined, being careful not to over-mix. 3 Divide the mixture into eight portions and mould each around a skewer, leaving 4-5cm at the end to make them easy to handle. 4 Heat the oil in a large pan over a medium high heat. Add the skewers and cook for 8-10 minutes, turning to brown all sides. 5 Serve the kebabs with pittas or flatbreads, with lettuce, tomatoes, red onion and yoghurt sauce on the side and some lemon wedges for squeezing over. Per Serving 336kcals, 16.4g fat (5.1g saturated), 8.2g carbs, 3.9g sugars, 38.6g protein, 1.5g fibre, 1.017g sodium
SEPTEMBER 2016
24/08/2016 12:23