Lamb Kebabs with Tahini Yogurt
and Chickpea Salad
-
Cals 762 · Prot 49 · Carbs 62 · Fat 35
Low Carb
30 min
-
Cals 762 · Prot 49 · Carbs 62 · Fat 35
Low Carb
Ingredients
Kababs
Lamb Mince
350 Grams
Garlic cloves
2 Piece
Garam masala
2 Grams
Coriander cumin powder
4 Grams
Fresh parsley
15 Grams
Sauce
Natural yogurt
4*
170 Grams
Tahini
3*
30 Grams
Lemon
1 Piece
Shirazi
Shallots
1 Piece
Chickpeas
240 Grams
Cherry tomatoes
150 Grams
Cucumber
2 Piece
Dried mint
2 Grams
Allergens
*4 Milk, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3185 / 762 |
| Fats (g) | 34.6 |
| of which saturated (g) | 15.2 |
| Carbohydrates (g) | 62 |
| of which sugars (g) | 14.9 |
| Fibers (g) | 11 |
| Proteins (g) | 48.9 |
| Salt (g) | 1.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make lamb mix
- Peel and finely chop half of the shallots.
- finely chop the garlic.
- Pick and finely chop the parsley.
- Combine the lamb mince, chopped shallots, crushed garlic, garam masala, cumin, coriander, paprika, parsley, black pepper and salt.
- With clean hands, knead the mixture well until soft.
- Set aside for 10 min.
2 Fry chickpeas
- Meanwhile, drain and rinse the chickpeas.
- Pick out the loose shells.
- Heat a drizzle of oil in a pan over a medium high heat.
- Fry the chickpeas for 5 min until they turn golden and start to crisp.
- Set aside to cool, and reserve the pan.
3 Fry kebabs
- With oiled hands, shape the lamb mix into kebabs.
- Heat a generous amount of oil in a pan over a medium-high heat.
- Fry the kebabs (in batches) for around 5 min until browned all over and cooked through).
- Serve with the tahini dressing and the Shirazi salad.
4 Make salad
- Halve the cherry tomatoes.
- Slice lemon in half.
- Halve the cucumbers lengthwise and scoop out the seeds with a spoon
- Add the vegetables to a bowl with the marinated shallots.
- Add the fried chickpeas and the sumac, dried mint, lime juice.
- Toss and set aside.
5 Make dressing
- Combine the natural yogurt and tahini in a bowl.
- Add 1 Tbsp of lemon juice, the rest of the crushed garlic, and a pinch of salt.
- Mix until smooth and set aside.
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