greek lamb kebabs
PREPARATION: 15 MINUTES, COOKING: 10 MINUTES
1 1/2 tablespoons (22 ml) extra virgin olive oil
2 large cloves garlic, crushed
juice of 1/2 lemon
1 tablespoon (15 ml) chopped fresh oregano
11/4 pounds (600 g) boneless leg of lamb, trimmed of fat, cut into 1 inch (2.5 cm) cubes
4 pita breads, cut into triangles
Greek-style yogurt, to serve (optional)
Cabbage and tomato salad:
6 tomatoes, thickly sliced
1 red onion, finely chopped
1 baby green cabbage, about 1/2 pound (250 g), core removed and thinly shredded
1/4 cucumber, halved and thinly sliced
1/3 cup (20 g) chopped fresh mint
juice of 1/2 lemon
1 tablespoon (15 ml) extra virgin olive oil
pinch of salt and freshly ground black pepper
1 Place a grill pan over medium heat or preheat the broiler to medium. Put the oil, garlic, lemon juice and oregano in a bowl and stir to mix together. Add the cubes of lamb and turn to coat in the marinade. Thread the lamb onto four skewers.
2 Cook the lamb on the grill pan or under the broiler for 7–8 minutes, or until just cooked through, turning frequently. Briefly warm the pita bread in the pan or under the broiler.
3 Meanwhile, make the cabbage and tomato salad. Put all the ingredients in a bowl, and toss together gently.
4 Serve the kebabs with the salad and pita bread, and with a small dollop of yogurt, if desired.
Each serving provides
475 calories, 37 g protein, 20 g fat (6 g saturated fat), 34 g carbohydrate (9 g sugars), 7 g fiber, 434 mg sodium
LAMB is a rich source of B vitamins, needed for a healthy nervous system. It is also a good source of zinc and iron.
CABBAGE belongs to a family of vegetables that contain a number of different phytochemicals that may help to protect against breast cancer. Cabbage is also a good source of vitamin C and among the richest vegetable sources of folate.
ONIONS, along with leeks, garlic, Jerusalem artichokes, asparagus, barley and bananas, contain a type of dietary fiber called fructooligosaccharides (FOS). This is believed to stimulate the growth of friendly bacteria in the gut while inhibiting the growth of bad bacteria.
|greek lamb kebabs|