A zingy lamb dish which will make the perfect family supper or lunch at the weekend.
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Ingredients
- Juice of 1 lemon, plus lemon wedges to garnish
- 2 garlic cloves, finely diced
- 2 tsp ground cumin
- ½ tsp cayenne pepper
- 3 tbsp extra-virgin olive oil
- 425g lean lamb fillet
- 2 red onions, cut into large dice
- 100g mixed salad leaves, including British spinach
- 4 spring onions, finely sliced
- ¾ cucumber, peeled, halved and finely sliced
- 200g natural Greek yogurt
- 4 medium pittas or flatbreads
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Method
- Set aside ½ tbsp lemon juice and put the rest in a bowl. Add the garlic, cumin, cayenne pepper and 2 tbsp olive oil. Cut the lamb into 2.5cm dice and mix into the marinade. Cover and chill in the fridge until needed.
- Preheat a griddle pan over a high heat. Season the lamb with salt and thread onto 8 skewers (if using wooden skewers, soak in water for 20 minutes before threading to prevent burning), alternating cubes of meat with onion squares. Cook in the griddle pan for 4-6 minutes, turning often, until medium rare.
- Place the salad leaves, spring onions and cucumber in a large bowl and toss together with the set aside lemon juice and remaining olive oil. Place the yogurt into a separate bowl. Whisk in 50ml cold water and season to taste. Toast the pittas.
- Serve 2 kebabs each, with the dressed salad alongside. Season and stuff the kebabs into the pittas, drizzle over the yogurt dressing and garnish with lemon wedges.
Nutrition
- 530kcals Calories
- 23.7g (8.5g saturated) Fat
- 33.3g Protein
- 50.1g (8.8g sugars) Carbs
- 1.1g Salt
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