Lamb skewers
A light summer meal that’s high in protein.
Chef
Ingredients
Marinade
2 dessertspoons honey
Zest and juice of ½ lemon, other half cut into four wedges
Skewers
250g bulgur wheat
300g lamb leg steaks, cut into 2cm pieces
160g courgettes, chopped into 2cm pieces
80g watercress
1 green pepper, deseeded and chopped into 2cm pieces
Method
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Step 1
Put the bulgur wheat into a bowl and cover it with boiling water. Cover the bowl and leave it for 25 minutes, or until all the water has been absorbed. Heat the oven to 180°C/ 160°C fan/ gas mark 4. Warm the honey slightly in the microwave and mix in the lemon zest and juice. Then stir the lamb strips into the mixture, coating thoroughly.
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Step 2
Thread the lamb strips onto skewers, alternating with courgettes and pepper. Pour any remaining marinade over the kebabs.
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Step 3
Put the kebabs onto a baking tray and spray with a little low-fat oil. Cook in the oven for 20 minutes, turning once. While the kebabs are cooking, roughly chop the watercress and mix it into the bulgur wheat.
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Step 4
Serve two kebabs on each plate with the bulgar wheat and garnish with a wedge of lemon.
Food facts
The main source of carbohydrate in this dish is the bulgur wheat, values have been included for those trained in insulin adjustment.
Replacing some of the meat with vegetables on these skewers helps to reduce the phosphate content but you will still need to take your binders with this meal if you are prescribed them.
We have used lower potassium vegetables and bulgur wheat, which is a lower potassium accompaniment than potato.
The main source of protein is the lamb and the protein content of this meal would make it suitable for somebody undergoing dialysis treatment.
Serve with rice for a gluten free alternative.
Replace the lamb with tofu.
Replace the lamb with tofu and omit the honey.
Use turkey as a lower fat meat.
This dish is best eaten straight away.