Slimming World Friendly Spicy Lamb Kebab Recipe
After sharing my Slimming World friendly recipes you need to try blog post I’ve been in the kitchen making more tasty meals. One meal that has become a favourite of mine has been my spicy lamb kebab recipe. Now for this recipe to be totally syn free you need to be using mince lamb that contains less than 5% fat. However, getting hold of this mince can be very difficult so you have a couple of options.
Firstly you could purchase a lean cut of lamb and have a butcher mince it, or even mince it yourself. This means that you can ensure your dish be syn free however, it can work out costly. Or you could purchase a lamb mince that is easier to get hold of and cheaper but has a higher fat content. This would mean counting some syns. Now I’m not 100% sure if this is correct but I’ve been told that for lamb containing less than 16% fat you need to syn it at 2 syns per 100g. For lamb mince containing more than 16% fat you need to syn it at 5 syns per 100g. To be 100% sure this is correct I really recommend checking with your consultant. Anyway, the recipe is super tasty and a great Friday evening alternative to a takeaway.
- 250g minced lamb
- Half an onion
- 3 cloves of garlic
- 2 bird’s eye chillies
- Frylight (optional)
- 1/2 teaspoon ground cumin
- 1 teaspoon of turmeric
- 1/2 teaspoon ground cloves
- 1/4 teaspoon chilli powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon allspice
- 1/2 teaspoon ground coriander
This recipe is super simple and very quick to prepare. Firstly, add your onion, chillies and garlic to your chopper and chop until they’re all finely chopped. Next, add your minced lamb to a big mixing bowl. Then add in your chopped veggies and all your spices. Now you want to really get your hands in there to make sure everything is mixed and bound really nicely. I personally find that everything blends together pretty easily but if you do find your mixture not coming together well, a couple of sprays of Frylight works a treat. Once you’ve got everything mixed, pop your mixture into the fridge for around 3-4 hours.
Before you’re ready to cook your kebabs take the mixture out of the fridge around half an hour before you plan on cooking, just so the meat can get to room temperature. This is also the perfect time to get your grill heated up. I cooked my kebabs on medium to hot heat at around 190°C and they took around 15 minutes to cook.
To prepare the kebabs I simply moulded the meat around some cheap metal skewers. I managed to get six decent sized kebabs out of the mixture which I thought was pretty good. Once moulded I then popped the lamb kebabs onto a grilling rack and under the grill, they went. When under the grill I found the key to perfect cooked lamb kebab is to keep your eyes peeled and to turn the kebabs frequently. By doing this you are ensuring that you achieve an even brown colour and your lamb kebab will be cooked through to perfection.
When it comes to serving each lamb kebab I highly recommend placing them on a bed of lettuce with some white onion. I also really recommend having a tablespoon of Crucials Yoghurt & Mint Dressing drizzled over the top. This sauce works out at 3 syns per tablespoon which isn’t too bad. My serving suggestion might seem simple but trust me, it is utterly scrumptious.
Are you a fan of lamb kebabs?