No book would be the same without a kebab. My lamb version is really packed full of flavour and easy to make. If you can make the mix the day before, even better. I use twin skewers, and they are attached at one end. This ensures that the meat kebab does not twist around on the skewer, making it easier to cook on both sides. Of course, moulding into small patties will also work well.
Ingredients
- 500 g ground lean mince
- 2 tbsp coriander, chopped
- 2 cloves garlic crushed
- 10 baby spring onions, finely chopped
- 2 tsp fresh ginger, finely chopped
- 1 tsp ground cumin
- 1 tsp cracked black pepper
- ½ tsp dried red chilli
- ½ medium egg white, lightly beaten
- 2 tsp black onion seeds
- 2 tsp salt
- 4 pitta large breads
- ½ Iceberg lettuce, chopped
- 200 g low-fat natural thick yoghurt
- 1 tsp red chilli, finely chopped
- 4 tbsp coriander, chopped
- 2 tbsp runny honey
- 1 tsp ground cumin
Instructions
- Mix all the ingredients really well, then mould about 100g onto ten flattened twin skewers.
- Chill well.
- Preheat the bbq, or if you are using a charcoal one, heat until the coals are grey.
- Oil lightly the bars with a little kitchen towel dabbed in a little oil, then oil the kebabs. This will ensure the meat does not stick.
- Cook gently on both sides for 4-5 minutes, then warm the bread for a minute or two.
- Serve in the pitta bread with chopped lettuce and coriander yoghurt.
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Nutrition Facts
Moroccan Lamb Kebabs
Amount per Serving
Calories
426
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
101
mg
34
%
Sodium
1624
mg
71
%
Potassium
855
mg
24
%
Carbohydrates
49
g
16
%
Fiber
3
g
13
%
Sugar
14
g
16
%
Protein
37
g
74
%
Vitamin A
837
IU
17
%
Vitamin C
11
mg
13
%
Calcium
205
mg
21
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
