Moroccan-Style Lamb Kebabs
Kebabs are a fantastic and healthy way of cooking meat without adding any extra fat. Roast some pumpkin wedges rubbed with a touch of lemon juice to serve with them and a large bowl of fresh salad. Alternatively for alfresco eating pop your kebab in a wholemeal pitta bread and add lots of fresh delicious salad. For a quick dressing add chopped mint and cucumber to low fat greek yogurt. (Harissa is a fiery red chilli paste from Africa and can be found in supermarkets or your local deli).
Ingredients:
- 500g (1lb 2oz) boned shoulder or leg of lamb
- 1tsp olive oil
- 2tbsp lemon juice
- 1tsp ground cumin
- 1tsp ground coriander
- 1/2tsp paprika
- 1 garlic clove (crushed)
- 1tbsp harissa
- salt & freshly ground black pepper
- 1 small red onion (unpeeled)
- 1 small lemon
- fresh coriander - to serve
Method:
- If you are not using a barbecue, pre-heat the grill to hot. Trim any excess fat from the lamb and then cut into 5cm (2in) chunks. Place in non-metallic bowl with the oil, lemon juice, spices, garlic, harissa and seasoning and mix well. Cover and leave to marinate at room temperature for 2 hours, or overnight in the fridge.
- Peel the onion, leaving the root end intact then cut into eight wedges. Cut the lemon into eight wedges.
- Thread the lamb chunks, lemon and onion wedges alternately onto four 30cm (12in) flat metal skewers and place under the pre-heated hot grill or over medium-hot coals, for 10-15 minutes. Turn occasionally, until the lamb is nicely browned on the outside. but still pink in the centre.
- Serve with fresh coriander, roasted pumpkin wedges or wholemeal pitta bread and a large bowl of fresh salad.
(Serves 4 - 226cals per portion)
