Ingredients
Serves 4
Lamb, Zucchini and Lemon Kebabs
600g lamb steak (round, leg, topside), trimmed and diced into 2cm pieces
3 small zucchini, peeled into ribbons (use a vegetable peeler)
2 cloves garlic, crushed
Finely grated rind and juice of 1 lemon
1 tbsp chopped fresh rosemary leaves
1 tbsp olive oil
.
Spinach & Shitake Mushroom Salad
Ingredients for the dressing
1 tbsp sherry vinegar
1 tbsp fresh lemon juice
1 small garlic clove, finely chopped
Sea salt and freshly ground pepper to taste
1 tsp Dijon mustard
⅓ cup of extra virgin olive oil
Ingredients for the Salad
8 fresh shiitake mushrooms, stemmed and sliced
1 teaspoon olive oil
Salt
200g baby spinach, rinsed and dried
50g sugar snap or snow peas, sliced on the diagonal
2 tbsp flaked almonds, lightly toasted
50g crumbled feta cheese
Method
2 of these lamb kebabs provide a teenage girl with a quarter of her daily iron needs
Lamb, Zucchini and Lemon Kebabs
Thread the lamb and zucchini ribbons alternatively onto 8 skewers with 4 pieces of lamb on each skewer.
Combine the garlic, rind, juice, rosemary and oil. Brush this mixture over the lamb kebabs. Leave to marinate for 30 minutes if possible.
Preheat a large frying pan or barbecue until moderately hot. Cook the lamb skewers for 2-3 minutes on each side or until cooked to your liking.
Remove the lamb skewers from the heat, cover loosely with foil to rest for 3 minutes before serving.
To serve: a mixed salad of lettuce, avocado slices, olives, parsley leaves and lemon wedges on the side.
Nutrition Analysis
Each serve of the lamb, zucchini and lemon kebabs provides:
1089kJ, 34g protein, 14g fat, 1g carbohydrate, 3.8g saturated fat & 4.2mg iron
Spinach & Shitake Mushroom Salad
Mix the dressing ingredients together in a small bowl or jar. Add the olive oil and set aside.
Combine the spinach, nuts, peas and feta cheese in a salad bowl.
Heat a pan over medium high heat. Add 1 tspn oil and when very hot, add the mushrooms. Shake the pan, then let the mushrooms cook without moving them around until they begin to sweat and soften. After about a minute or two, when they have begun to sear and release moisture, you can give them a shake so that they don’t stick. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat.
Add to the spinach mixture and toss with the dressing. Serve immediately with the lamb kebabs.