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Lamb Sheekh Kebabs Rabia Topan
Healthy Hints
These kebabs are oven-baked over a wire rack, so the excess oil drips into a tray. Choose leaner meat if you want less fat, and try adding a couple of tablespoons of canned chick peas at Point 2 if you want to add some fibre. You could serve an extra portion that way, which helps to cut the calories per serving.
Ingredients
Ingredients
500 g (18 oz) minced lamb, (approx 20% fat content)
2 medium onion, finely chopped
4 tbsp fresh coriander leaf, finely chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tsp fresh green chilli, crushed
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder
½ tsp garam masala
1 tsp salt
1 tsp olive oil
What does this chart mean?
- Calories175kcal
- Protein14.8g
- Fat10.6g
- Saturated fat4.5g
- Carbohydrate3.7g
- Sugars (Total)1.2g
- Fibre0.9g
- Salt1.1g
Directions
1. Pre heat an oven to 200C/Gas Mark 6.
2. Place all ingredients except the olive oil, into a food processor with the chopping blade in place.
3. Pulse on a medium speed until all ingredients are evenly mixed and combined into a ball.
4. Divide the mixture into 12 equal portions.
5. Place the olive oil into a bowl and rub 6 metal skewers with the oil.
6. Shape each portion of the mince into cylinder shapes and place onto the skewer. Two kebabs will fit on each skewer
7. Place the skewers onto a wire rack over an oven tray. This is to ensure that any excess fat drains away from the kebabs during cooking.
8. Cook for 8 minutes on the middle shelf of the oven.
9. Turn the skewers to allow the kebabs to colour evenly and continue cooking for another 8 minutes.
10. Slide the kebabs off the skewers and serve hot with salad.
