Lamb kebab
10
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Enjoy this takeaway favourite without leaving home-it’s better for your hips and your hip pocket.
Ingredients
Lamb leg steak, raw
400 g, (buy 500g) fat trimmed, thinly sliced
Garlic
2 clove(s), crushed
Ground cumin
1 tsp
Olive oil
1 tbs
Lemon juice
2 tbs
Red onion
½ medium, thinly sliced
Ground sumac
1 tsp
Hummus
¼ cup(s), (45g)
Whole grain wrap
172 g, (4 x 43g wraps)
Tabouli
1 cup(s)
Chilli sauce
2 tbs
Greek yoghurt, plain, low-fat, no added sugar
⅓ cup(s), (95g)
Instructions
1
Combine lamb, garlic, cumin, oil and 1 tablespoon juice in a medium bowl. Combine onion, sumac and remaining juice in a small bowl.
2
Preheat a chargrill or barbecue over medium-high heat. Thread lamb onto 8 wooden or metal skewers. Lightly spray skewers with oil. Cook skewers for 3–4 minutes each side or until cooked to your liking.
3
Spread hummus onto wraps and top with tabouli. Use a fork to remove meat from skewers and place on tabouli. Sprinkle yoghurt with pepper. Top kebabs with onion mixture, yoghurt and chilli sauce. Serve.
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