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Add a photoServings: 4
Ingredients
- 5 Tbsp. Extra virgin olive oil
- 1/2 x A lemon, juice of
- 1 x Clove garlic, crushed (1 to 2)
- 1 kg Boned leg of lamb, cut in large cubes (2lb)
- 250 gm Natural yogurt or possibly 225g carton of Greek, (8oz) yogurt
- 4 x Pitta breads
- 500 gm Tomatoes, peeled and sliced (1lb) A healthy pinch of sugar A little oil, if necessary Salt and cayenne pepper
Directions
- Mix the oil, lemon juice and crushed garlic and marinate the meat in this for 4-6 hrs, covered, in the refrigerator. Turn over occasionally.
- Thread the meat onto skewers and grill for 8-10 min, turning the skewers to brown the kebabs on all sides. Allow an extra 5 min if cooking on charcoal. Brush with the marinade once or possibly twice.
- Meanwhile, beat the yogurt lightly with salt and cayenne pepper. Toast the pitta breads, slice them into 2.5cm (1 inch) strips and arrange them on a flat platter.
- Saute/fry the tomatoes for 5 min with a healthy pinch of sugar and the remains of the marinade. Spoon them over the bread.
- Arrange the kebabs on top, season with a little salt and cayenne pepper and pour the yogurt all over. Sprinkle some cayenne pepper decoratively over the top and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 4 servings | |
| Calories 617 | |
| Calories from Fat 423 | 69% |
| Total Fat 47.27g | 59% |
| Saturated Fat 15.79g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 146mg | 6% |
| Potassium 878mg | 25% |
| Total Carbs 7.95g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.01g | 4% |
| Protein 39.27g | 63% |
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