Lose It! – July 2019

MINT AND YOGHURT

LAMB KEBABS WITH

POMEGRANATE

RUBIES

SERVES 6

FOR THE MARINADE

5g mint, finely chopped

(^1) / 3 cup double cream yoghurt
2 cloves garlic, minced
1 tbsp oregano, dried
1 green chilli, chopped
grated zest and juice of
½ a lemon
Himalayan salt and black
pepper
500g lamb cubes
8 bay leaves
lemon wedges to serve
pomegranate rubies and
fresh mint to garnish

1. Place the marinade
   ingredients into a bowl,
   season and stir well to
   combine. Add the lamb
   cubes, cover and allow to
   stand for 20 minutes.


2. Thread the lamb cubes
   and bay leaves onto pre-
   soaked wooden kebab
   sticks.


3. Heat a griddle pan
   and cook the kebabs for
   2–3 minutes on each side or
   until cooked to your liking.


4. To serve: Serve with
   lemon wedges and extra
   yoghurt. Garnish with rubies
   and mint.

KEEP ON TRACK per serving

FAT 5G CARBS 2G PROTEIN 18G