- 0:25 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Fire up the barbecue for smoky and delicious lamb kebabs.
Ingredients
- 1 medium (400g) sweet potato, peeled, cut into 3cm pieces
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 2 tablespoons chopped fresh rosemary leaves
- 600g diced lamb
- 1 large red onion, cut into thin wedges
- 1 small iceberg lettuce, cored, cut into 8 wedges
Ranch dressing
- 1/3 cup whole-egg mayonnaise
- 2 tablespoons buttermilk
- 1 tablespoon white wine vinegar
- 1 garlic clove, crushed
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon sweet paprika
Equipment
- You'll need 8 pre-soaked bamboo skewers.
Method
- Step 1Cook potato in a saucepan of boiling water for 4 to 5 minutes or until almost tender. Drain. Cool. Combine oil, garlic and rosemary in a large bowl. Add lamb. Toss to coat in oil mixture. Thread lamb, potato and onion alternately onto skewers.
- Step 2Heat a barbecue plate or chargrill on medium-high heat. Cook skewers in batches, turning, for 6 to 8 minutes for medium or until cooked to your liking.
- Step 3To make ranch dressing: Place mayonnaise, buttermilk, vinegar, garlic, chives and paprika in a small screw-top jar. Shake well to combine. Season with salt and pepper.
- Step 4Drizzle lettuce with Ranch dressing. Serve with skewers.
- Low carb
- Low sodium
- Lower gi
Nutrition
2199 kj
Energy
34.2g
Fat Total
5.8g
Saturated Fat
4.2g
Fibre
37g
Protein
142mg
Cholesterol
200mg
Sodium
17g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Cathie Lonnie
- Image credit: Craig Wall, Al Richardson & Andrew Young
- Publication: Super Food Ideas
0
