Lamb seekh kebabs
Ready in around 25 mins
- Energy: 2291kj (548Kcal)
- Protein: 34g
- Carbohydrate: 43g
- Fat: 22g
- Contains: Gluten, Milk
-
BEFORE COOKING:
Boil the kettle.
-
1. TO PREPARE THE BULGUR WHEAT:
Place the bulgur wheat in a pot with 2 cups of boiling water from the kettle, place the pot over a high heat and bring up to the boil. Once boiling reduce heat to low and cook for 8-10 mins until bulgur is cooked. Drain well into a sieve. Cut the tomatoes into 1 cm cubes and place into a salad bowl with the bulgur. Add the baby spinach. Just before serving pour in the pomegranate dressing, season with salt and pepper and toss to combine.
-
2. TO PREPARE THE RAITA AND THE KEBABS:
Remove the mint leaves from their stalks and roughly chop. Place the yoghurt in a small bowl, season with salt and stir through the chopped mint. Peel and grate the carrot and place into a bowl with the spiced lamb mince, season with salt and mix to combine. Shape into several small sausage shapes about 4 cm long or just smaller than your palm compacting firmly so they don't fall apart.
-
3. TO COOK THE SEEKH KEBABS:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the kebabs to the pan and cook turning occasionally for 6-8 mins - adjusting the heat if necessary.
-
TO SERVE:
Spoon the bulgur wheat salad onto plates. Arrange the lamb seekh kebabs on top. Dollop with mint raita.
-
- 1 pack of spiced lamb mince
- 1 bag of bulgur wheat
- 1 pot of yoghurt
- 1 pot of pomegranate dressing
- 1 carrot
- 2 tomatoes
- 1 bag of baby spinach
- 1 bag of mint
SHARE YOUR CREATION WITH US!
use the hashtag #woopnz to be featured