Tandoori lamb kebabs
Ditch the takeaway this weekend and go for these mouthwatering (and healthy!) tandoori lamb kebabs. They’re only 13 Weight Watchers ProPoints values per serve!
¼ cup (70g) tandoori paste
2 tsp finely grated fresh ginger
1 garlic clove, crushed
1 cup (250ml) low-fat natural yogurt*
2 tbs lemon juice
500g lean lamb rump, fat trimmed, cut into 3cm pieces*
4 x 75g naan bread
2 medium vine-ripened tomatoes, chopped*
1 Lebanese cucumber, chopped*
½ small red onion, thinly sliced
2 tbs finely chopped fresh mint leaves, plus extra whole leaves to garnish
* Filling & Healthy Foods. These foods help fill you up and keep you healthy.
1. Combine tandoori paste, ginger, garlic, half the yogurt and 1 tablespoon juice in a large bowl. Add lamb and turn to coat. Cover and refrigerate for 3 hours.
2. Thread lamb onto 8 wooden skewers (see note). Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Add naan bread and cook for 1–2 minutes each side until toasted.
3. Meanwhile, place tomatoes, cucumber, onion and remaining juice in a medium bowl and toss to combine. Combine chopped mint and remaining yogurt in a small bowl. Place toasted naan bread on plates and top with kebabs and salad. Serve drizzled with mint yogurt and sprinkled with extra mint leaves and freshly ground black pepper.
Note: Soak bamboo skewers in cold water for 10 minutes to stop them burning.
Tip: You can use 450g lean chicken thigh fillet or 450g lean beef rump steak instead of lamb. The recipe will then have 10 ProPoints values per serve using either chicken or beef.
Quick tip: Take meat out of the fridge 10 minutes before cooking on a chargrill. Cold meat may reduce the temperature of the chargrill and start to ‘stew’ in its own juices.
What’s your favourite healthy recipe?