Baby Friendly Lamb Kebabs

Baby Friendly Lamb Kebabs

Blood Sugar: 1Servings: 10Preparation Time: 20minMeal Category: Dinner
Micronutrients:CalciumVitamin AMagnesium

Macronutrients per 100g

Energy
169kcal
Sugar
1g
Fat
13g
Fiber
1g
Sat fat
6g
Protein
10g
Carbs
4g
Sodium
34mg

Ingredients

500g / 1lb 2oz 15-20% fat, ground Minced lamb, 2 crushed Garlic cloves, 2 tbsp finely chopped Chives, 4 tsp Smoked paprika, 1 finely grated Lemon zest and juice, 2 tsp heaped Plain flour, to taste freshly ground Ground black pepper, 1 peeled and cut into 7.5cm matchsticks Cucumber, 1 tbsp White wine vinegar, 1/2 Lemon juice, 1/2 crushed Garlic clove, to taste freshly ground Ground black pepper

Preparation

1. Preheat the oven to 240°C (475°F). 2. Mix 500g / 1lb 2oz minced lamb, 2 crushed garlic cloves, 2 tbsp finely chopped chives, 4 tsp smoked paprika, 1 finely grated lemon zest and juice, 2 heaped tsp plain flour, and freshly ground black pepper to taste in a bowl. 3. Shape the mixture into balls slightly larger than golf balls, then elongate into rough fat sausage shapes, rolling either end to a point. 4. Place on a lined baking tray and bake for 15-20 minutes until golden and cooked through. 5. While the kebabs cook, mix 1 peeled and cut cucumber, 1 tbsp white wine vinegar, juice of 1/2 lemon, 1/2 crushed garlic clove, and freshly ground black pepper to taste. Set aside for at least 15 minutes. 6. Allow kebabs to cool slightly and cut into quarters lengthways before serving.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
19% of RDI
Vitamin C
10% of RDI
Omega 3
6% of RDI
Vitamin A
25% of RDI
Calcium
29% of RDI
Folate
15% of RDI

Good to know

These kebabs will store in the fridge for 2 days or freeze for up to 2 months. Optional: Serve with a wedge of lemon, flatbreads, yogurt of your choice, and a salad.

How to Prepare

1. Preheat the oven to 240°C (475°F). 2. Mix 500g / 1lb 2oz minced lamb, 2 crushed garlic cloves, 2 tbsp finely chopped chives, 4 tsp smoked paprika, 1 finely grated lemon zest and juice, 2 heaped tsp plain flour, and freshly ground black pepper to taste in a bowl. 3. Shape the mixture into balls slightly larger than golf balls, then elongate into rough fat sausage shapes, rolling either end to a point. 4. Place on a lined baking tray and bake for 15-20 minutes until golden and cooked through. 5. While the kebabs cook, mix 1 peeled and cut cucumber, 1 tbsp white wine vinegar, juice of 1/2 lemon, 1/2 crushed garlic clove, and freshly ground black pepper to taste. Set aside for at least 15 minutes. 6. Allow kebabs to cool slightly and cut into quarters lengthways before serving.

Good to Know

These kebabs will store in the fridge for 2 days or freeze for up to 2 months. Optional: Serve with a wedge of lemon, flatbreads, yogurt of your choice, and a salad.

Share:
← Back to All Recipes
Baby Friendly Lamb Kebabs | GrowwW