Ground Lamb Kebabs with Garlic Yogurt
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 454 kcal | (22 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 28.9 g | (25 %) | ||
| Carbohydrates | 9 g | (6 %) |
Ingredients
- For the kebabs
- 50 grams sliced, smoked Bacon
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 2 tsps dried marjoram
- 2 slices Toast
- 500 grams lamb (from the butcher) from the leg
- 1 egg (medium-sized)
- salt
- freshly ground pepper
- Fat (for frying)
- Wooden skewer
- Lettuce
- For the garlic-yogurt:
- 2 garlic cloves
- 1 onion
- 300 grams Greek yogurt
- 150 grams reduced calorie, herb cream cheese
- salt
- cayenne pepper
- ½ bunch parsley
Preparation steps
For the kebabs, finely chop bacon. Peel and chop onion and garlic. Heat olive oil in a pan, add bacon and fry until crispy. Add marjoram, onion and garlic to the pan and fry until soft. Let cool.
Soak toast in a bowl of water. Mix ground lamb in a bowl with egg, bacon-onion mixture and drained toast, knead and season with salt and pepper. Shape ground lamb mixture into small balls using hands. Heat oil in a pan and fry meatballs for a few minutes on all sides. Remove from the pan and drain on absorbent paper towel.
Stick meatballs on lightly oiled skewers and arrange on lettuce leaves on a plate.
For the garlic yogurt, peel garlic and onion and cut into cubes. Mix yogurt with cream cheese in a bowl. Add onions and garlic, mix and season with salt and pepper.
Rinse parsley, shake dry, add to the bowl and mix. Serve garlic yogurt with lamb kebabs.
Tip: The correct temperature for frying is 175° C (approximately 350°F), so food does not soak in oil and gets crispy. If you do not have a deep fryer, heat oil (oil, butter or coconut oil) in the widest possible pot.
