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
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
-
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.
-
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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