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Lamb kebabs in pittas

Lamb kebabs in pittas

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Who needs takeaway kebabs when you can make these low-fat mint and cumin-flavoured kebabs at home?

Serves: 4

Ingredients

Woman's Weekly cookery editor Sue McMahon suggests adding a tablespoon of mint sauce to the yogurt if you don't have fresh mint

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150g carton plain low-fat yogurt
4tbsp chopped fresh mint
1tsp ground cumin
Salt and freshly ground black pepper
400g (14oz) lean loin of lamb fillets (2 fillets), trimmed of fat and tendons (375g weight when trimmed), each loin halved lengthways then cut into 6

To serve:

4 white pitta breads
4 handfuls shredded lettuce, a few slivers of red onion and cucumber
Lemon wedges, optional
4 large or 8 small metal skewers

Method

Mix the yogurt and mint in a large bowl. Take out 4tbsp of the mixture and put in a smaller bowl for serving with the kebabs.
Stir the cumin and seasoning into the large bowl with the diced lamb and mix to coat well. Leave to marinate for a couple of hours, if you have time.
Set the grill/heat a griddle pan to medium-hot. Thread the meat on to 4 or 8 skewers. Grill the kebabs for about 3 mins on each side, or until lamb is just cooked through.
Warm the pittas under the grill/on the griddle. Split them open. Stuff the pitta with some salad. Serve with the kebabs, and lemon wedges, if liked. Have the bowl of reserved mint-flavoured yogurt ready for spooning over. (Not suitable for freezing).

Note: Calorie and fat values are for the maximum number of servings stated. Feature: Kate Moseley. Photos: Chris Alack. Stylist: Sue Radcliffe

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Nutritional information per portion

Calories 351(kcal)
Fat 8.5g
Saturates 0.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.