Beautifully charred lamb kebabs taste fabulous with creamy mash and parsley sauce.
Ingredients
- 700g cauliflower, cut into florets
- 2 large potatoes, peeled, chopped
- 1/2 cup milk
- 30g butter, melted
- 750g diced lamb
- 2 tablespoons Greek seasoning
- 1 tablespoon extra virgin olive oil
- 240g cherry truss tomatoes
Parsley sauce
- 3 cups roughly chopped fresh flat-leaf parsley leaves
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, crushed
- 2 teaspoons drained capers
Equipment
- You'll need 12 small pre-soaked bamboo skewers.
Method
- Step 1Cook cauliflower and potato in saucepan of boiling, salted water for 15 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Add milk and butter. Mash. Season with salt and pepper. Cover to keep warm.
- Step 2Meanwhile, combine lamb, seasoning and oil in a bowl. Thread lamb onto skewers.
- Step 3Heat a chargrill pan over medium heat. Cook kebabs, in batches, turning for 5 to 6 minutes, for medium or until cooked to your liking. Transfer to a large plate. Cover loosely with foil. Rest for 5 minutes.
- Step 4Place cherry tomatoes in chargrill pan. Cook, turning occasionally, for 2 minutes or until starting to soften.
- Step 5Make Parsley sauce: Combine all ingredients in a bowl. Season with salt and pepper.
- Step 6Serve mash, kebabs and tomatoes drizzled with parsley sauce.
- Low carb
- Lower gi
Nutrition
2453 kj
Energy
31.4g
Fat Total
10g
Saturated Fat
7.5g
Fibre
50.2g
Protein
170mg
Cholesterol
1525mg
Sodium
23.2g
Carbs (total)
All nutrition values are per serve
Notes
Head outside for dinner and cook the lamb kebabs and cherry tomatoes on the barbecue.
Prepare in advance: Make step 2 of the recipe. Store in an airtight container or large snap-lock bag. Refrigerate for up to 1 day.
- Author: Amira Georgy
- Image credit: Andrew Young
- Publication: Super Food Ideas
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