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Wednesday 25 July 2012

Lamb Kebab



Serves 4
 1 syn per portion (heb for pitta bread) (extra 0.5 syns for white kebab sauce)


1 teaspoon plain flour
1 teaspoon dried oregano
Half teaspoon dried Italian herbs
Half teaspoon garlic powder
Half teaspoon onion powder
Quarter teaspoon cayenne pepper
1 teaspoon salt
Half teaspoon black pepper
500g Lamb mince

Combine all the ingredients. Work the mixture well with your hands, pounding & kneading until there are no air pockets. It shold be a smooth mixture.

Shape into a loaf shape, and place on a baking tray (preferably on a wire rack) and put in the oven at 180c for 1 hour 20 mins. Turn the loaf over halfway through cooking.

Remove from the oven & wrap in foil. Let it rest for 10 minutes while you warm pitta bread & prepare salad. Unwrap the meat and slice as thinly as possible. Add red or white kebab sauce to taste.

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