Saturday, 16 June 2012

Lamb Shish Kebabs with Apple Slaw

As I always seem to have trouble finding extra lean minced lamb, I usually end up mincing my own. I have one of these old fashioned hand mincers, but it works a treat.

Zaatar is a middle eastern herb mix which includes sesame seeds. If you can't find zaatar, you can leave it out completely, and deduct one syn. I was unable to confirm the syn value for it, but have counted it as 1 syn for sesame seeds.

Serves 2
2 syns on Extra Easy

For the kebabs

300g extra lean minced lamb
1 tsp ground ginger
1 tsp ground cinnamon
2 tsp ground cumin
salt and pepper
1-2 tsp zaatar

For the apple slaw

½ small white cabbage
1-2 carrots, depending on size
1 small onion
1 apple
4 tbsps extra light mayonnaise
4 tbsp fat free plain yogurt

For the Harissa swirled yogurt

1 tub of fat free natural yogurt
1-2 tsp harissa paste

Mix together all the ingredients for the kebabs except the zaatar, and form into little sausage shaped sticks. Roll in the zaatar to coat. Bake on a greased oven tray for 15-20 minutes until cooked through and nicely browned.

Meanwhile make the slaw by grating the carrots and apple; and finely slicing the cabbage and onion. Mix the mayonnaise and yogurt together and add water, a little at a time, until the runny consistency has been achieved. Stir into the slaw.

Swirl some harissa through the yogurt and serve with the kebabs. I usually make my own harissa paste – it is a lot of work and very fiddly, but so worth the effort, as the taste is far superior. 

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