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Lamb kebabs

Lamb kebabs

8
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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