Lamb and Red Pepper Kebabs with Minted Potato Salad and Lemon Feta Dressing![]() ![]() ![]() ![]() |
Ingredients
|
Method |
Energy kJ (kcal) | 889 (212) |
Protein (g) | 29.9 |
Fat (g) | 10.3 |
Saturated (g)
|
3.7 |
Carbohydrate (g) | 0.4 |
Sugars (g)
|
0.2 |
Sodium (mg) | 114 |
Iron (mg) | 3.2 |
Zinc (mg) | 5.0 |
Vitamin B12 (ug) | 2.7 |
Vitamin D (ug) | N/A |
Selenium (ug) | 8.3 |
Cut the peppers in quarters vertically and remove the core and seeds, then cut each quarter into 4.
Boil the potatoes in lightly salted water till cooked, then drain and leave to cool. Thread the lamb and pepper pieces onto the skewers and drizzle with the marinade.
Heat up the bbq, or a griddle pan and cook the kebabs for a minute on each side (4 sides) and check to see if cooked – they may need a little longer. Ideally cook no more than medium. Meanwhile, cut the potatoes into quarters and toss with the lemon zest, spring onions, mint and half the remaining oil. Toss and season with salt and pepper. Mix the remaining oil with the feta and lemon juice.
To serve
Place the salad leaves and potato salad on the plate, sit 2 kebabs on top of the potato salad and drizzle with the feta dressing.