Spring is certainly here – the temperatures have warmed up, the sun is rising earlier, the flowers are out….it really is just such a beautiful time of the year (just watch out for the swooping magpies!)
The best way to enjoy Spring is to spend some time outside….and there is nothing more ‘outside’ than getting your barbie fired up. So take some time to clean up the BBQ if it went into winter hibernation and start by cooking some delicious meals over an open flame grill.
Rather than just throwing a boring old steak on the barbie, how about making some yummy Lamb Kebabs? The kids will love helping you to ‘thread’ the kebabs and the novelty of eating from a ‘skewer’ can help the most fussy eater get a bit more excited about eating.
Spring lamb is in abundance at the moment, which means that you should be able to buy it at a reasonable price right now. From a nutritional perspective, lamb is a complete source of protein: this means it contains all of the essential amino acids and is abundant in iron and B12. For some women, anaemia is problem, which is why eating red meat regularly is so important.
This recipe is not in our recipe book but would be suitable on both the Low GI and Health & Vitality programs. You could even ‘get away’ with this on Quick Start, however just monitor how much tomato you eat so you don’t go over your carb quota for the day. If you are not on a weight loss program, this is a healthy low-fat meal…and a colourful addition to your Barbeque!
LAMB KEBABS Serves 4
1kg lean lamb, all fat removed and cut into 2cm cubes (approx.)
½ cup lemon juice
1 clove garlic, crushed
1 Tbs oregano, dried
1 tsp parsley, dried
½ tsp pepper
8 kebab sticks soaked in water for 1 hour (to prevent burning)
1 cup spinach leaves
1 onion, cut into rings and then cut in half again
1 Tbs flat-leafed parsley, chopped finely
½ lemon, juiced
2 small Lebanese cucumbers, cut into wedges
2 tomatoes, cut into wedges
1 Spanish onion, sliced into rings
½ cup flat-leafed parsley
Place marinade in a large ceramic dish. Add lamb and turn to coat. Cover and refrigerate for 4 hours, turning every 30 mins. Thread lamb onto skewers. Preheat a barbecue plate on medium-high heat. Lightly grease barbecue plate. Cook skewers, turning and basting with marinade, for 8 to 10 minutes for medium or until cooked to your liking. Place skewers on a platter on top of spinach leaves, placing onion pieces in between diced lamb. Sprinkle parsley over the kebabs and drizzle with lemon juice before serving with side salad.
Combine all salad ingredients in bowl, mix thoroughly. Sprinkle with balsamic vinegar and serve with kebabs.