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Lamb kebabs with fennel & cucumber slaw

A low-fat kebab with a twist on coleslaw will surely mean an end to trips to the takeaway?

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 202
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 4
  • Protein 21
  • Fat 8
  • Fibre 3
  • Salt 1.02

Nutrition per serving

  • Calories 202
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 4
  • Protein 21
  • Fat 8
  • Fibre 3
  • Salt 1.02

Ingredients

  • 400g can green lentils, rinsed and drained
  • 250g pack lean minced lamb
  • 1 tsp ground coriander
  • 1 cucumber, chopped
  • 1 fennel bulb, shredded
  • 200g pot reduced-fat Greek yogurt
  • small garlic clove, crushed (optional)
  • 1 mild red chilli, deseeded and chopped

Method

  1. Heat grill to high. Put the lentils into the bowl of a food processor, then whizz to a rough paste. Tip into a bowl, add the mince, coriander and plenty of seasoning, then mix well. Roll into 16 balls, thread onto 4 skewers, then grill for 10 mins, turning halfway through, until golden and juicy in the middle.

  2. Meanwhile, mix the cucumber and fennel with the yogurt, garlic if using, chilli and salt and pepper to taste. Serve with the kebabs.

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