Lamb Kebabs With Minted Yoghurt
This flavorful recipe combines tender grilled lamb kebabs with a zesty mint yogurt sauce in warm wholemeal pitta pockets. The aromatic blend of spices and juicy meat makes this dish a delicious and satisfying meal, perfect for any occasion.
— Constant Cookbook
Ingredients
- 250g low-fat natural yogurt
- 1 lemon , juiced
- 2 garlic cloves , crushed
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp dried chilli flakes
- 4 x 160g lamb leg steaks, trimmed and cut into chunks
- 2 small red onions , each cut into 8 wedges
- 4 wholemeal pitta breads
- mint leaves, finely chopped to make 1 tbsp
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 538 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 62 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 43 grams protein
- Sodium Content: 1.68 milligram of sodium
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