Satisfying everyone can be a lot easier and fuss-free than many people think. With a few simple tweaks one basic recipe can serve everybody – without war breaking out!
Ingredients
- 250g lamb leg steaks, trimmed, cut into 2cm cubes
- 1 large red capsicum, cut into 2cm pieces
- 2 large zucchini, halved, thickly sliced
- 2 medium red onions, cut into wedges
- 225g firm tofu, cut into 2cm cubes
- 3 garlic cloves, crushed
- 1 teaspoon finely grated lemon rind
- 1 tablespoon chopped fresh oregano leaves
- 2 tablespoons olive oil
- Crusty bread, to serve
- Salad greens, to serve
- Plain Greek-style yoghurt, to serve
Equipment
- You'll need 12 pre-soaked bamboo skewers.
Method
- Step 1Thread lamb, capsicum, zucchini and onion onto half the skewers. Place on a baking tray. Thread tofu and remaining capsicum, zucchini and onion onto remaining skewers. Place on a baking tray. Combine garlic, lemon rind, oregano and oil in a bowl. Brush skewers with oil mixture.
- Step 2Heat a barbecue plate or chargrill over medium-high heat. Cook lamb skewers, turning, for 8 to 10 minutes or until cooked to your liking. Place on a plate. Cover. Set aside. Cook tofu skewers, turning, for 5 minutes or until vegetables are tender.
- Step 3Serve skewers with bread, salad greens and yoghurt.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Vegan
- Vegetarian
Nutrition
1172 kj
Energy
18g
Fat Total
4g
Saturated Fat
7g
Fibre
22g
Protein
44mg
Cholesterol
70.47mg
Sodium
5g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
For children: Remove vegetables, meat/tofu from skewers. Cut into smaller pieces if necessary.
- Author: Kim Coverdale
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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