These super-tender and succulent low-carb kebabs are served hot with the cold, fresh dip. The flavour of the dip is improved if you can prepare it the day before and chill it in the fridge overnight to allow the flavours to intensify.
Low-Carb Lamb and Aubergine Kebabs
Preparation time: 15 minutes
Cooking time: 20 minutes
1 spring onion, finely chopped
1 small red chilli, deseeded and chopped
4 garlic cloves, crushed
1 tsp grated root ginger
1 tsp chilli powder
2 tsp stevia powder
1 tbsp soy sauce
juice of 2 limes
2 tbsp cream cheese
300g/10½oz lamb fillet, cut into chunks
½ aubergine or 1 small aubergine, cut into chunks
1 tbsp vegetable oil
2 handfuls of rocket leaves
freshly ground black pepper
1. Soak four wooden skewers in water. To make the dip, put the spring onion, red chilli and garlic in a heavy-based, non-stick saucepan and cook for a few minutes over a low heat until softened, adding a splash of water, if necessary, if the ingredients begin to stick. Add the ginger, chilli powder, stevia powder, soy sauce and lime juice and continue to cook for about 10 minutes, stirring regularly, until very soft and well blended. Remove from the heat and leave to cool slightly. Stir in the cream cheese and mix well.
2. Preheat the grill to high. Toss the lamb and aubergine in the oil until well coated, then season with pepper. Thread alternate pieces of lamb and aubergine on to the skewers and grill for about 10 minutes until cooked through, making sure your turn them regularly.
3. Serve the kebabs on a bed of rocket leaves with the garlic dip served separately.
Nutritional notes per serving – Calories: 316kcals | Fat: 15g | Carbohydrates: 11g
If you’re looking for a new approach to healthy eating and weight loss, nutritional therapist Laura Lamont’s The New Low-Carb Diet is the effective long-term answer.
“Groundbreaking recipes for healthy, long-term weight loss”
The New Low-Carb Diet by Laura Lamont