Lamb kebabs with fennel & cucumber slaw
Serves 4
Easy
Prep:
Cook:
A low-fat kebab with a twist on coleslaw will surely mean an end to trips to the takeaway?
Skip to ingredients
- 400g can green lentilsrinsed and drained
- 250g pack lean minced lamb
- 1 tsp ground coriander
- 1 cucumberchopped
- 1 fennel bulbshredded
- 200g pot reduced-fat Greek yogurt
- small garlic clovecrushed (optional)
- 1 mild red chillideseeded and chopped
Nutrition: per serving
- kcal202
- fat8g
- saturates4g
- carbs12g
- sugars4g
- fibre3g
- protein21g
- salt1.02glow
Method
step 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.
step 2
Meanwhile, mix the cucumber and fennel with the yogurt, garlic if using, chilli and salt and pepper to taste. Serve with the kebabs.
