Lamb and pistachio kebabs

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Lamb pistachio kebabs Easy Food

Serves 4

For the lemon garlic yoghurt sauce:
200g plain yoghurt
1 tbsp lemon juice
1 garlic clove, crushed
2 tbsp fresh dill, chopped
Salt and black pepper
For the kebabs:
500g lamb mince
1 small onion, grated
1 garlic clove, crushed
4 tbsp pistachios, finely chopped or blitzed in a food processor
1½ tsp salt
1 tsp black pepper
2 tsp cumin
1 tsp dried chilli flakes
1 tbsp olive oil 
To serve:
Pitta breads or flatbreads, warmed
Lettuce, shredded
Tomato, sliced
Red onion, sliced
Lemon wedges, for squeezing

  1. In a bowl, combine all of the ingredients for the yoghurt sauce. Place in the refrigerator until ready to use.
  2. In a bowl, place all of the kebab ingredients except for the oil. Use your hands to mix until just combined, being careful not to over-mix.
  3. Divide the mixture into eight portions and mould each around a skewer, leaving 4-5cm at the end to make them easy to handle.
  4. Heat the oil in a large pan over a medium high heat. Add the skewers and cook for 8-10 minutes, turning to brown all sides.
  5. Serve the kebabs with pittas or flatbreads, with lettuce, tomatoes, red onion and yoghurt sauce on the side. Wedges of lemon are also a great accompaniment.

Per serving: 336kcals, 16.4g fat (5.1g saturated), 8.2g carbs, 3.9g sugars, 38.6g protein, 1.5g fibre, 1.017g sodium


MAKE IT YOURS:
You can easily substitute minced beef for the lamb, if you prefer. If making this for children, omit the chilli flakes. This is also delicious with good-quality coleslaw in place of the yoghurt sauce.

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