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Lamb kebabs with yoghurt sauce
| Recipe from "Living in the 21st Century with Diabetes" |
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| Ingredients |
Minced lean lamb (700g)
1 medium finely chopped onion (100g)
4 cloves crushed garlic (12g)
2 tsp ground cumin
1 tsp cinnamon
1/2 tsp paprika
2 tabsp chopped fresh coriander (2 tsp dry)
3 tabsp fresh chopped parsley
3 tabsp fresh chopped mint
Yoghurt Sauce
1/2 cup non fat natural yoghurt (125ml)
2 tsp lemon juice (10ml)
1 clove crushed garlic (3g)
1 tabsp each of mint, coriander and parsley finely chopped or to taste |
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| Method |
* Remince lamb in a food processor with onion, garlic, spices and herbs.
* Soak 24 wooden skewers for 1 hour.
* Firmly mound lamb around 24 skewers.
* Refrigerate for 2 hours or more to allow flavour to blend.
* Grill on a barbecue or under the griller, turning to allow to brown evenly.
* Serve with yoghurt sauce as a dip.
Yoghurt sauce
* Blend yoghurt, lemon juice, garlic and herbs and serve as a dipping sauce. |
| Serves : 4
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| Nutrients per Serve : KJ 933, Calories 221, Carbohydrates(grams) 3, Fat(grams) 4
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