Lamb kebabs
5
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Ingredients
Lean lamb mince
500 g
Garlic
2 clove(s), crushed
Cumin seeds
2 tsp
Dried coriander
2 tsp, ground
Smoked paprika
1½ tsp
99% fat-free, plain or natural yoghurt, unsweetened
150 g
Lemon juice
1½ tbs
Pita bread
6 individual, (6 x 67g), split
Iceberg lettuce
½ head(s), medium, leaves seperated
Tomato(es)
2 medium, chopped
Red onion
1 small, thinly sliced
Lebanese cucumber
1 medium, thinly sliced
Red cabbage
75 g, shredded
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Fresh mint
¼ cup(s), coarsely chopped
Lemon(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a 9cm x 17cm (base measurement) loaf tin with oil.
2
Combine mince, garlic, cumin, coriander and paprika in a large bowl. Season with salt and pepper. Press mixture into prepared tin and smooth surface. Bake for 25 minutes or until juices run clear when pierced with a skewer. Set aside, loosely covered, for 10 minutes before thinly slicing.
3
Combine yoghurt and lemon juice in a small bowl. Fill each pita pocket with lettuce, tomato, onion, cucumber, cabbage and lamb. Top with yoghurt dressing, parsley and mint. Serve with lemon wedges.
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