Lamb kebabs with fennel & cucumber slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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
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.
