Serve grilled chicken lamb steaks on wholemeal bread rolls with tzatziki and baby rocket and everyone will be asking for more!
Ingredients
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- 2 garlic cloves, crushed
- 2 teaspoons ground cumin
- 4 (400g) lean lamb leg steaks olive oil cooking spray
- 2 large red capsicums, quartered
- 4 wholemeal bread rolls, split
- 75g baby rocket leaves
- 1/3 cup low-fat tzatziki
Method
- Step 1Combine lemon juice, oil, garlic and cumin in a shallow glass or ceramic dish. Add lamb and turn to coat. Cover and refrigerate for 15 minutes.
- Step 2Meanwhile, spray a barbecue plate or chargrill with oil. Heat over high heat. Cook capsicum, turning, for 5 to 6 minutes or until skin is blackened and blistered. Remove to a plastic bag and set aside for 5 minutes. Peel skin from capsicum and discard. Thickly slice flesh.
- Step 3Cook lamb for 2 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover to keep warm.
- Step 4Meanwhile, cook bread rolls, cut side down, for 30 seconds or until lightly toasted. Top roll bases with rocket, capsicum, lamb, tzatziki and roll tops. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1329 kj
Energy
11g
Fat Total
4g
Saturated Fat
4g
Fibre
27g
Protein
74mg
Cholesterol
380.71mg
Sodium
6g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
For a Middle-Eastern twist, spread roll bases with hommus dip.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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