Lamb kebabs with fennel & cucumber slaw

Lamb kebabs with fennel & cucumber slaw

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

A low-fat kebab with a twist on coleslaw will surely mean an end to trips to the takeaway?

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
202
protein
21g
carbs
12g
fat
8g
saturates
4g
fibre
3g
sugar
4g
salt
1.02g

Ingredients

  • 400g can green lentils, rinsed and drained
  • 250g pack lean minced lamb
  • 1 tsp ground coriander
  • 1 cucumber, chopped
  • 1 fennel bulb, shredded
  • 200g pot reduced-fat Greek yogurt
  • small garlic clove, crushed (optional)
  • 1 mild red chilli, deseeded and chopped

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Method

  1. Heat grill to high. Put the lentils into the bowl of a food processor, then whizz to a rough paste. Tip into a bowl, add the mince, coriander and plenty of seasoning, then mix well. Roll into 16 balls, thread onto 4 skewers, then grill for 10 mins, turning halfway through, until golden and juicy in the middle.
  2. Meanwhile, mix the cucumber and fennel with the yogurt, garlic if using, chilli and salt and pepper to taste. Serve with the kebabs.

Recipe from Good Food magazine, November 2007

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Comments

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manslayer's picture
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made this, mine fell apart too and looking *ahem* not the most lovely thing ive ever eaten.. wasnt overly keen, but the dog liked them...

d1zzyd1's picture

Would have to agree with previous comments. Made for the first time last night - fell apart when moved and agree is a bit bland. Would make it again but add more mince, spice up the kebabs and tweak the salad - maybe add some mint or make a lemon/olive oil dressing instead of the yoghurt.

johannah91's picture
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I followed this recipe exactly the first time round and found that the lamb/lentil balls fell apart when I tried to turn them on the skewers. The second time I made these, I used more minced lamb to the proportion of lentils and they held together much better. They weren't as dry this time either.

unclelicklug's picture
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I took 500 g lamb, one large tin of puy and one large tin of green lentils, lots of mint, some salt and a couple egg yolks, held together nicely and tasty too.

khitajrah's picture
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I used tinned lentils too and though that the meatballs held their shape quite well, but I thought it was quite a bland meal and won't be making it again.

pewter's picture
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Used tinned lentils - left whole (less washing up!) - balls kept their shape - didn't drain properly - but not my favourite.Bloke loved though & even ate fennel/cucumber salad. Did with wedges for him & mushroom risotto for me.

sharonlong's picture
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Delicious but not a recipe for a dinner party - I used tinned lentils but my kebabs still fell apart when moved! Will try using a beaten egg to see if they bind better next time.

masakluarbiasa's picture
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I tried dried Puy lentils instead of tinned. This made the kebab mixture dry, so I moistened with extra water. They still fell apart when moved.

We both really enjoyed the cucumber and fennel slaw.

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