Minted Lamb Kebabs Slimming Weight Watchers Friendly Food

LAMB DONER KEBABS

Steps:

• Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the lamb mince, garlic and spices in a mixing bowl and season to taste. Mix together using your hands until well combined.
• Mist a 900g loaf tin with cooking spray and fill with the lamb mixture, pressing it down firmly and making sure the top is level. Bake for 25 minutes, then remove from the oven and set aside to cool in the tin for 10 minutes.
• Combine the yogurt and lemon juice in a small bowl. Stuff each pitta with a quarter of the lettuce, tomatoes, onion, cucumber and cabbage.
• Turn the lamb out onto a chopping board and slice thinly. Add a quarter of the lamb to each pitta, then top with the yogurt dressing and some fresh parsley and mint, and serve with the lemon wedges.

MINTY LAMB KEBABS

Steps:

• Heat the grill to medium. Mix the yogurt and mint sauce together, then divide the mixture in half. Stir the cumin into one half of the yogurt mix, then pour over the diced lamb. Mix thoroughly to coat and season well.
• Thread the lamb onto 4 skewers, alternating with pieces of onion, then arrange on the wire rack of a grilling tray. Grill the kebabs for 3-4 mins on each side, until the lamb is cooked through and the onion is beginning to brown. Warm the pittas in a toaster for 1-2 mins and split open. Stuff the pittas with lamb, onion and lettuce, drizzling over the remaining minty yogurt to serve.

MINTED LAMB KABOBS

Steps:

• Add the lamb to a large gallon-size resealable plastic bag.
• Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup.
• Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight.
• Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving.
• Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates.
• Remove the lamb from the marinade, let excess drip off, and thread onto skewers.
• Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.