A simple idea for a busy brunch the whole family can enjoy.
Ingredients
- 750g lean diced lamb
- 1/2 cup plum sauce
- 2 teaspoons sesame seeds
- 1/4 cup chopped fresh chives
- Olive oil cooking spray
- 400g packet dry coleslaw mix
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
Equipment
- You’ll need 8 pre-soaked bamboo skewers.
Method
- Step 1Place lamb, plum sauce, sesame seeds and 2 tablespoons chives in a glass or ceramic bowl. Toss to coat. Thread lamb onto skewers.
- Step 2Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers for 2 to 3 minutes each side for medium, or until charred and cooked to your liking.
- Step 3Meanwhile, combine coleslaw, mayonnaise and lemon juice in a bowl. Season with salt and pepper. Toss to combine. Serve kebabs with coleslaw mixture.
- High protein
- Low carb
Nutrition
2116 kj
Energy
21g
Fat Total
5g
Saturated Fat
4g
Fibre
43g
Protein
129mg
Cholesterol
755.98mg
Sodium
28g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Make skewers up to end of step 1. Place, in a single layer, in an airtight container. Freeze for up to 3 months. Thaw in fridge overnight. Continue recipe from step 2.
- Author: Kim Coverdale
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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