Lamb kebabs with fennel & cucumber slaw
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 3.3 out of 5.7 ratingsRate
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A low-fat kebab with a twist on coleslaw will surely mean an end to trips to the takeaway?
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Simple Greek salad
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Ingredients
Nutrition
Units:
MetricUS
-
400g can green lentils
rinsed and drained
-
250g pack lean minced lamb
-
1 tsp ground coriander
-
1 cucumber
chopped
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1 fennel bulb
shredded
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200g pot reduced-fat Greek yogurt
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small garlic clove
crushed (optional)
-
1 mild red chilli
deseeded and chopped
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Nutrition: per serving
-
kcal202
-
fat8g
-
saturates4g
-
carbs12g
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sugars4g
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fibre3g
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protein21g
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salt1.02g
low
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Method
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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.
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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.
Recipe from Good Food magazine, November 2007
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A star rating of 3.3 out of 5.7 ratings
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