Indian-Spiced Lamb Kebabs
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Prep Time
15 MINS
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Cook Time
25 MINS
- KCals 322
- Carbs 13G
Ingredients
For the marinade
- 50 g fat-free natural yoghurt
- 2 cm piece root ginger, peeled and finely grated
- 3 cloves of garlic, peeled and crushed
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp mild chilli powder
- ½ tsp salt
- ¼ tsp ground black pepper
- juice of ½ lemon
- low-calorie cooking spray
For the kebabs
- 600 g lamb leg steaks, all visible fat removed and cut into 3cm pieces
- 1 green pepper, deseeded and cut into 3cm pieces
- 1 red pepper, deseeded and cut into 3cm pieces
- 2 medium onions, peeled and cut into eighths
- 16 cherry tomatoes, stalks removed
Instructions
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Place all the marinade ingredients in a medium bowl and stir to combine. Add the lamb and mix well to coat all over. Cover and place in the fridge to marinate for about 1 hour.
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Line a large baking tray with kitchen foil and spray with low-calorie cooking spray. Place 8 skewers in a shallow dish of water and leave to soak for about 20 minutes. This will prevent them from burning in the oven. Preheat the oven to 220°C.
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Remove the skewers from the water and thread the marinated lamb, peppers, onion and tomatoes onto the skewers to make 8 evenly-sized kebabs.
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Place the kebabs on a large baking tray, spray the tops with low-calorie cooking spray and place in the preheated oven. Bake for about 25 minutes, turning halfway through, until the lamb is cooked, and the vegetables have softened.
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Serve at once with basmati rice and a dollop of yoghurt, or remove from the skewers and fold inside a tortilla wrap with some yoghurt.