Ingredients
- 500 gm chopped lean lamb
- 1/4 c. dry breadcrumbs
- 1 pkt MAGGI Garden Mint Gravy Mix
- 2 Tbsp. lowfat milk
- 1 x egg - beaten
- 2 Tbsp. minced parsley freshly grnd black pepper oil
- 1/4 c. Nestle reduced cream
- 1/4 c. plain unsweetened lowfat yoghurt
- 2 tsp lemon juice
- 3/4 tsp MAGGI Garlic Stock Pwdr
- 1/4 x telegraph cucumber, cut into small cubes
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Greek Style Lamb
Servings: 4
Directions
- Combine the lamb, breadcrumbs, gravy mix, lowfat milk, egg, parsley and black pepper in a bowl.
- Mix thoroughly.
- Shape into 24 meatballs, 2-3 cm in diameter.
- Place on skewers. Brush the meat with oil.
- Cook over a preheated barbecue or possibly under a preheated grill for 10-12 min or possibly till the lamb is golden and cooked through. Turn the skewers during cooking.
- While the lamb is cooking, prepare the sauce. Combine the cream, lowfat yoghurt, lemon juice and stock pwdr. Mix well, then stir in the cucumber.
- Serve with the Skewered Lamb.
- Note: If using bamboo skewers soak them in cool water for 3-4 hrs to prevent them from burning.
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