- Minted Lamb Kebabs.jpg (64.72 KiB) Viewed 358 times
Ready in: 30 minutes (plus marinating time)
Serves: 4
No nutritional information available, but this is a Slimming World recipe.
Ingredients
- 100g fat-free natural yogurt
- Finely grated zest and juice of 1 unwaxed lemon
- 2 garlic cloves, crushed
- 1 tsp English mustard powder
- 2 tbsp tomato puree
- 500g lean lamb leg steaks, all visible fat removed, cut into bite-sized pieces
- 32 yellow and red cherry tomatoes
- A small handful of roughly chopped fresh mint, to garnish
- Salad, to serve
Method
1. In a large shallow bowl, mix together yogurt, lemon zest and juice, garlic, mustard powder and tomato puree. Add the lamb and stir to coat well. Cover and marinate in the fridge for 1 hour or longer if time permits.
2. Preheat the grill to medium. Thread the lamb and cherry tomatoes on to eight metal skewers (or wooden skewers that have been soaked in water for 20 minutes), brush with the marinade and grill for 5 minutes on each side or until cooked to your liking.
3. Transfer the kebabs to warmed plates, sprinkle over the mint and serve hot with a crisp salad.
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