Lamb Kebabs with Tahini Yogurt
and Chickpea Salad
Kebabs have been central to Middle Eastern cooking for centuries, often served with cooling sauces and fresh salads to balance the heat and richness.
Cals 742 · Prot 48 · Carbs 61 · Fat 32
Low Carb
35 min
Kebabs have been central to Middle Eastern cooking for centuries, often served with cooling sauces and fresh salads to balance the heat and richness.
Cals 742 · Prot 48 · Carbs 61 · Fat 32
Low Carb
Ingredients
Kebabs
Lamb Mince
350 Grams
Shallots
1 Piece
Garlic cloves
1 Piece
Fresh parsley
15 Grams
Panko bread crumbs
10*11*12*
10 Grams
Garam masala
2 Grams
Coriander cumin powder
4 Grams
Sumac
2 Grams
Sauce
Lemon
1 Piece
Natural yogurt
4*
170 Grams
Tahini
3*
20 Grams
Salad
Chickpeas
240 Grams
Cherry tomatoes
150 Grams
Cucumber
1 Piece
Dried mint
2 Grams
Allergens
*10 Wheat, *11 Gluten, *12 Lupin, *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) | 3192 / 742 |
| Fats (g) | 32.2 |
| of which saturated (g) | 15.4 |
| Carbohydrates (g) | 61 |
| of which sugars (g) | 14.1 |
| Fibers (g) | 10.7 |
| Proteins (g) | 47.5 |
| Salt (g) | 1.4 |
*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 grate or chop half of the shallots, reserving the rest for the salad.
- Peel and finely chop the garlic.
- Pick and finely chop the parsley.
- In a bowl, combine the lamb, panko, parsley, shallots, garlic, garam masala, coriander cumin powder, and a good pinch of salt and pepper.
- With clean and oiled hands, knead the mixture well.
- Divide into kebabs (or meatballs), and set aside.
2 Fry chickpeas
- Meanwhile, drain and rinse the chickpeas.
- Heat a pan over medium-high heat with a drizzle of oil.
- Fry the chickpeas for 5 min until they turn golden and start to crisp.
- Set aside to cool, and reserve the pan.
3 Make salad
- Meanwhile, slice the lemon in quarters.
- Chop the rest of the shallot.
- Slice the cherry tomatoes in half.
- Slice the cucumber into half moons.
- In a bowl, combine the cherry tomatoes, cucumber, chickpeas, shallots, dried mint, and squeeze some lemon juice.
- Season with salt and pepper.
- Set aside.
4 Fry kebabs
- Return the reserved pan over a medium heat with a small drizzle of oil.
- Fry the kebabs for 5-7 min until browned all over and cooked through.
- Cover and keep on low heat until ready to serve.
5 Make sauce
- Meanwhile, combine the natural yogurt and tahini in a bowl.
- Squeeze the rest of the lemon juice, and season well with salt.
- Mix until smooth.
Tip! If you prefer a runnier sauce, add a small splash of cold water and mix to combine.
6 Serve
- Serve the Lamb Kebabs with Tahini Yogurt and sprinkle over the Sumac.
- Serve with the Chickpea Salad to the side.
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