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Photo of Lamb kebab by WW

Lamb kebab

10
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Enjoy this takeaway favourite without leaving home-it’s better for your hips and your hip pocket.

Ingredients

Lamb leg steak, raw

400 g, (buy 500g) fat trimmed, thinly sliced

Garlic

2 clove(s), crushed

Ground cumin

1 tsp

Olive oil

1 tbs

Lemon juice

2 tbs

Red onion

½ medium, thinly sliced

Ground sumac

1 tsp

Hummus

¼ cup(s), (45g)

Whole grain wrap

172 g, (4 x 43g wraps)

Tabouli

1 cup(s)

Chilli sauce

2 tbs

Greek yoghurt, plain, low-fat, no added sugar

⅓ cup(s), (95g)

Instructions

  1. Combine lamb, garlic, cumin, oil and 1 tablespoon juice in a medium bowl. Combine onion, sumac and remaining juice in a small bowl.
  2. Preheat a chargrill or barbecue over medium-high heat. Thread lamb onto 8 wooden or metal skewers. Lightly spray skewers with oil. Cook skewers for 3–4 minutes each side or until cooked to your liking.
  3. Spread hummus onto wraps and top with tabouli. Use a fork to remove meat from skewers and place on tabouli. Sprinkle yoghurt with pepper. Top kebabs with onion mixture, yoghurt and chilli sauce. Serve.

Notes

SERVING SUGGESTION: Salad of iceberg lettuce (shredded), tomato (sliced) and mint leaves (torn).TIP: Soak wooden skewers in cold water for 10 minutes before using to stop them burning during cooking.

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