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LAMB
Mediterranean Kebabs-&-Tahini Yogurt Serves-4
Kebabs
1kg lamb leg steaks, trimmed, cut into 2cm
cubes
¹/
³
cup olive oil
1 lemon, washed
½ cup white wine
2 large cloves garlic, sliced
Topping
1 small Spanish onion, finely chopped
3 fresh tomatoes, seeded and chopped
¼ bunch fresh basil leaves, finely shredded
Tahini yogurt
125ml low fat plain yogurt
¼ cup tahini
Freshly ground black pepper
Soak 12 bamboo skewers in water (for 1
hour)
1. In a large bowl combine the lamb cubes
and olive oil.
2. Cut the lemon in half, squeeze juice over
lamb and leave the skin halves in the
marinade. Add in wine and garlic.
3. Marinate meat for 2 hours or overnight.
Thread meat onto skewers.
4. Mix together the onion, tomatoes and basil
in a bowl, set aside.
5. Mix together the yogurt, tahini, pepper;
set aside.
6. Preheat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook kebabs (6)
at a time in two batches for 8-10 minutes
each batch. Wrap kebabs in foil after
cooking.
7. Serve kebabs sprinkled with combined
onion, tomatoes and parsley, top with a
generous dollop of tahini yogurt dressing.
Note:
• Tahini is a ground sesame seed paste and
can be found in supermarkets or health
food stores.
Satay Lamb Cutlets Serves 5
10 Lamb cutlets
¾ cup satay sauce
1 teaspoon ginger
1 clove garlic, crushed
1. Combine satay sauce, ginger and garlic
together. Best to marinate in sauce
overnight.
2. Pre-heat Contact Health Grill for 3-5
minutes.
3. Spray grill plates with cooking spray. Cook
for about 10 minutes or until cooked as
desired, brushing with satay sauce.
4. Serve with boiled fragrant rice or mixed
salad leaves.
Contact Health Grill Recipes continued