paired up
Jul 22, 2019
3 minutes
FOOD EDITOR: JUSTINE KIGGEN
PHOTOGRAPHS: LIZA VAN DEVENTER
MINT AND YOGHURT LAMB KEBABS WITH POMEGRANATE RUBIES
SERVES 6
KEEP ON TRACK per serving
FAT 5G | CARBS 2G | PROTEIN 18G
FOR THE MARINADE
5g mint, finely chopped
⅓ cup double cream yoghurt
2 cloves garlic, minced
1 tbsp oregano, dried
1 green chilli, chopped grated zest and juice of½ a lemon
Himalayan salt and black pepper
500g lamb cubes
8 bay leaves
lemon wedges to serve
pomegranate rubies and fresh mint to garnish
Place the marinade ingredients into
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