Fire up the grill for Monday’s meal of tender lamb skewers and sweet chargrilled vegies.
Ingredients
- 260g (1 cup) natural yoghurt
- 2 garlic cloves, crushed
- 1 teaspoon finely grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh mint
- 1 1/2 tablespoons Moroccan seasoning
- 550g lamb leg steaks, trimmed, cut into 2.5cm pieces
- Olive oil spray
- 1 small (about 250g) sweet potato (kumara), thinly sliced
- 1 red capsicum, halved, seeded, thickly sliced
- Fresh mint leaves, to serve
Method
- Step 1Combine yoghurt, garlic, lemon rind and lemon juice in a bowl. Season with salt and pepper. Combine chopped mint and two-thirds of the yoghurt mixture in a small bowl. Add the seasoning and lamb to the remaining yoghurt mixture. Toss to coat.Thread onto skewers.
- Step 2Spray a barbecue grill or chargrill with oil. Preheat on medium-high. Cook the sweet potato and capsicum, turning occasionally, for 7-8 minutes or until tender.Transfer to a tray. Cover with foil to keep warm. Cook the lamb on grill for 3-4 minutes each side for medium or until cooked to your liking.
- Step 3Serve minted yoghurt with lamb and vegetables.Top with mint leaves.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1296 kj
Energy
13g
Fat Total
6g
Saturated Fat
2g
Fibre
34g
Protein
107mg
Cholesterol
179.82mg
Sodium
8g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: Soak 8 bamboo skewers in cold water for 15 minutes for this recipe.
With twist: Indian-spiced chicken skewers Replace the seasoning with curry powder. Replace the lamb with chicken breast fillets.
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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