Lamb kebabs
This quick and easy recipe is low in salt, potassium and phosphate and provides plenty of protein.
Ingredients
500g lamb mince
1 small onion
2 tablespoons olive oil
3-4 green chillies (to taste)
1 teaspoon chilli flakes
2 teaspoons ground coriander
1 teaspoon Garam Masala powder
2 teaspoons white poppy seeds
Β½ tablespoon Gram flour
2 small tomatoes
1 teaspoon cumin powder
To serve
320g iceberg lettuce
2 small tomatoes
160g cucumber
4 wholemeal pitta breads
Method
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Step 1
To prepare the vegetables, peel and chop the onion and tomatoes into small cubes and chop the green chillies into small pieces. In a bowl, mix together the mince and chopped vegetables.
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Step 2
Add the olive oil, chilli flakes, ground coriander, Garam Masala powder, white poppy seeds, gram flour and cumin powder. Mix to combine.
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Step 3
Form four small flat, round kebabs.
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Step 4
Cook the kebabs under a grill for 10 minutes until brown, turning them over halfway through.
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Step 5
Slice the lettuce, tomatoes and cucumber. Cut the pitta breads to open up the pocket.
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Step 6
Serve the kebabs in the pitta breads with the salad.
Food facts
The pitta is the main source of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.
Salad can be high in potassium but in this quantity, and served without potatoes, can be enjoyed as part of this meal. The salad will also provide two vegetable portions. If you have been prescribed a phosphate binder, ensure you take them with this dish.
These lamb kebabs have a high meat content making them high in protein, ideal for those on dialysis.
Try using reduced-fat lamb mince for a lower fat option.
Freeze any leftover mince for use in another dish.
Any leftover kebabs should be allowed to cool and then be refrigerated in a container. They can be kept for up to two days and should be re-heated thoroughly before serving.