Minted Lamb Kebabs Slimming Weight Watchers Friendly Recipes

LAMB DONER KEBABS

Steps:

• Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the lamb mince, garlic and spices in a mixing bowl and season to taste. Mix together using your hands until well combined.
• Mist a 900g loaf tin with cooking spray and fill with the lamb mixture, pressing it down firmly and making sure the top is level. Bake for 25 minutes, then remove from the oven and set aside to cool in the tin for 10 minutes.
• Combine the yogurt and lemon juice in a small bowl. Stuff each pitta with a quarter of the lettuce, tomatoes, onion, cucumber and cabbage.
• Turn the lamb out onto a chopping board and slice thinly. Add a quarter of the lamb to each pitta, then top with the yogurt dressing and some fresh parsley and mint, and serve with the lemon wedges.

DONER KEBAB

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
• Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
• Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
• Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.

GRILLED LAMB SKEWERS WITH SPICED MINT MARINADE

Steps:

• Combine all ingredients except lamb in medium bowl for marinade. Thread lamb onto metal skewers. Place skewers in 13x9x2-inch glass baking dish. Pour marinade over. Cover with plastic wrap; chill overnight.
• Transfer lamb skewers to baking sheet. Pour marinade into small saucepan.
• Prepare barbecue (medium-high heat). Sprinkle lamb with salt and pepper. Grill to desired doneness, turning, about 8 minutes for medium-rare. Transfer to platter.
• Boil marinade 5 minutes. Strain, then spoon over lamb and serve.

MINTY LAMB KEBABS

Steps:

• Heat the grill to medium. Mix the yogurt and mint sauce together, then divide the mixture in half. Stir the cumin into one half of the yogurt mix, then pour over the diced lamb. Mix thoroughly to coat and season well.
• Thread the lamb onto 4 skewers, alternating with pieces of onion, then arrange on the wire rack of a grilling tray. Grill the kebabs for 3-4 mins on each side, until the lamb is cooked through and the onion is beginning to brown. Warm the pittas in a toaster for 1-2 mins and split open. Stuff the pittas with lamb, onion and lettuce, drizzling over the remaining minty yogurt to serve.