Lamb kebab
Preparation time:
Makes: 2
Recipe highlights
- Suitable to microwave
- Suitable to freeze
- Best served immediately; Store covered in fridge (under 5°C); Store in airtight container
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Ingredients
- 1 large onion, finely chopped
1 clove garlic, finely chopped
10 ml water
5 g poppy seeds
5 g ground coriander
5 ml lemon juice
5 g ground turmeric
10 ml reduced-fat natural yoghurt
125 g lean lamb, diced
10 g reduced-fat polyunsaturated margarine, melted
3 g fresh ginger, grated
4 skewers
Cooking method
-
1. Pound the onion in a mortar and
pestle with water until quite smooth.
Squeeze the onion through a clean
piece of muslin or chux to extract
10 mls of onion juice. Discard the
pulp and extra juice.
2. Combine juice, garlic, poppy seeds, all the spices, ginger, yoghurt and lamb. Mix well. Cover and refrigerate for 30 minutes.
3. Soak two skewers in water for 15 minutes, drain. Thread 3-4 pieces of lamb on to the skewer.
4. Line a grill plate with foil. Cook the kebabs under medium heat, basting regularly with the margarine for about 7 minutes, turning often. When cooked, squeeze the lemon juice over skewers.
Nutritional facts
 | Average quantity per serving | Average quantity per 100g |
| Weight (g) | 168.33 | 100.00 |
| Energy (kJ) | 819.88 | 487.08 |
| Protein (g) | 14.18 | 8.42 |
| Total Fat (g) | 12.46 | 7.40 |
| -Saturated Fat (g) | 4.49 | 2.67 |
| -Polyunsaturated Fat (g) | 2.30 | 1.36 |
| -Monounsaturated Fat (g) | 4.53 | 2.69 |
| Cholesterol (mg) | 44.90 | 26.67 |
| Carbohydrate (g) | 5.99 | 3.56 |
| -Sugars (g) | 4.30 | 2.56 |
| Starch (g) | 0.18 | 0.10 |
| Water (g) | 132.28 | 78.59 |
| Alcohol (g) | 0.00 | 0.00 |
| Dietary Fibre (g) | 2.01 | 1.19 |
| Thiamin (mg) | 0.12 | 0.07 |
| Riboflavin (mg) | 0.18 | 0.11 |
| Niacin (mg) | 3.12 | 1.85 |
| Niacin Equivalents (mg) | 5.29 | 3.14 |
| Vitamin C (mg) | 7.54 | 4.48 |
| Total Folate (ug) | 16.20 | 9.62 |
| Total Vitamin A Equivalents (ug) | 54.65 | 32.47 |
| Retinol (ug) | 47.71 | 28.34 |
| Beta Carotene Equivalents (ug) | 40.56 | 24.10 |
| Sodium (mg) | 76.42 | 45.40 |
| Potassium (mg) | 351.68 | 208.93 |
| Magnesium (mg) | 26.02 | 15.46 |
| Calcium (mg) | 65.61 | 38.98 |
| Phosphorus (mg) | 173.44 | 103.04 |
| Iron (mg) | 1.73 | 1.03 |
| Zinc (mg) | 2.45 | 1.45 |
Contributed by:
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Source: Modified from the original recipe by Matthew McGuinness, Newcomb Secondary College. Published in the Geelong Advertiser 'Fifteen Minutes of Food' series.
This recipe was orginally published as:
Gangster kebab
Recipe publication date on: 11/12/2007
Last reviewed on: 20/08/2014
