Lamb kebabs

Lamb kebabs
  • Gluten-free
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • South Asian
  • 30 minutes or less
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This quick and easy recipe is low in salt, potassium and phosphate and provides plenty of protein.

Chef

Sumaya Masood and Nasaar Jabbar
Sumaya Masood and Nasaar Jabbar

Kebabs are one of the most popular dishes during Ramadan. They are often eaten at iftar, the evening meal when Muslims end their fast for the day at sunset.

Ingredients

1 small onion, finely chopped

2 small tomatoes, chopped into cubes

3-4 green chillies (to taste), finely chopped

500g lamb mince

2 tablespoons (30ml) olive oil

1 teaspoon chilli flakes

2 teaspoons coriander powder

1 teaspoon garam masala powder

2 teaspoons white poppy seeds

Β½ tablespoon gram flour

1 teaspoon cumin powder

To serve

320g iceberg lettuce

2 small tomatoes

160g cucumber

4 wholemeal pitta breads

Method

  1. Step 1

    In a bowl, mix the onion, tomatoes and chillies together with the lamb mince.

  2. Step 2

    Add all the remaining ingredients and mix to combine.

  3. Step 3

    Form 4 small flat, round kebabs.

  4. Step 4

    Cook the kebabs under a grill for 10 minutes until brown, turning them over halfway through.

  5. Step 5

    Slice the lettuce, tomatoes and cucumber. Cut the pitta breads along the edge to open up the pocket.

  6. Step 6

    Serve the kebabs, with salad, in the pitta breads.

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.