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Indian-Spiced Lamb Kebabs | Slimming & Weight Watchers Friendly
With fragrant spices, tender meat and juicy vegetables, these Indian-Spiced Lamb Kebabs are fit for a fakeaway feast. Inspired by one of our favourite things to order from an Indian restaurant, we’ve created a lower-calorie version that’s simple enough to make at home. Whether you serve with rice or take them off the skewers to bundle into a wrap, you won’t want to forget a dollop of yoghurt to serve on the side.
Servings 4
Calories 322kcal
Equipment
- Medium bowl
- large baking tray
- kitchen foil
- 8 long wooden kebab skewers
Ingredients
For the marinade
- 50 g fat-free natural yoghurt
- 2 cm piece root ginger, peeled and finely grated
- 3 cloves of garlic, peeled and crushed
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp mild chilli powder
- ½ tsp salt
- ¼ tsp ground black pepper
- juice of ½ lemon
- low-calorie cooking spray
For the kebabs
- 600 g lamb leg steaks, all visible fat removed and cut into 3cm pieces
- 1 green pepper, deseeded and cut into 3cm pieces
- 1 red pepper, deseeded and cut into 3cm pieces
- 2 medium onions, peeled and cut into eighths
- 16 cherry tomatoes, stalks removed
Instructions
- Place all the marinade ingredients in a medium bowl and stir to combine. Add the lamb and mix well to coat all over. Cover and place in the fridge to marinate for about 1 hour.
- Line a large baking tray with kitchen foil and spray with low-calorie cooking spray. Place 8 skewers in a shallow dish of water and leave to soak for about 20 minutes. This will prevent them from burning in the oven. Preheat the oven to 220°C.
- Remove the skewers from the water and thread the marinated lamb, peppers, onion and tomatoes onto the skewers to make 8 evenly-sized kebabs.
- Place the kebabs on a large baking tray, spray the tops with low-calorie cooking spray and place in the preheated oven. Bake for about 25 minutes, turning halfway through, until the lamb is cooked, and the vegetables have softened.
- Serve at once with basmati rice and a dollop of yoghurt, or remove from the skewers and fold inside a tortilla wrap with some yoghurt.
Video
Notes
Tip: If using wooden skewers, soak for 20 minutes before cooking. This will prevent them from burning in the oven.
Nutrition
Serving: 390g | Calories: 322kcal | Carbohydrates: 13g | Protein: 33g | Fat: 14g | Saturated Fat: 5.8g | Sodium: 840mg | Fiber: 4.6g | Sugar: 11g
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