Minted Lamb Kebabs

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LAMB is considered to be one of the least allergenic meats. It is a good source of iron, vitamin B and zinc, as well as protein. It is high in saturated fat, so choose lean cuts of lamb such as leg steaks or fillet. Chinese medicine sees red meat as a strengthener of yang chi energy.

Minted Lamb Kebabs

Serves 4
115g (4oz) fat free natural yogurt * 1 lemon, finely grated zest and juice * 2 garlic cloves, crushed * 1 tsp English mustard powder * 2 tbsp tomato purée * 510g (1lb 2 oz) lean lamb leg steaks, cut into bite-size pieces * 32 cherry tomatoes * handful of fresh mint, finely chopped * 455g (1lb) small, new potatoes * mixed salad * 8 metal skewers

In a large, shallow bowl, mix together the yogurt, lemon zest and juice, garlic, mustard powder and tomato purée. Add the lamb and stir to coat well. Cover and marinate in the fridge for 1 hour or longer if time permits.

Boil the potatoes in a large pan of water for 15 minutes until tender. Meanwhile, alternatively thread the lamb and cherry tomatoes onto the metal skewers. Pre-heat the grill on a medium heat and line the grill pan with foil. Place the skewers onto the grill pan and brush with marinade. Grill for 5 minutes on each side or until cooked to your liking. Serve with a sprinkle of the fresh mint, the potatoes and mixed salad.

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This recipe comes from the section FOOD AS MEDICINE, a selection of simple family meals, light lunches, desserts and smoothies for a healthy life.

£15

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