1 Tbsp brown sugar
1 tsp allspice
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cumin
Freshly ground black pepper
Pinch ground cloves
Pinch cayenne pepper
Zest and juice of 1 large lime
1 Tbsp honey
1 Tbsp chopped thyme
900g lamb leg steaks, trimmed of fat, chopped
85g (⅓ cup) low-fat Greek-style natural yoghurt
3 Lebanese bread rounds, halved, to serve
Combine the brown sugar, allspice, ginger, cinnamon, cumin, black pepper, cloves and cayenne pepper in a bowl. Stir in the lime zest and juice, honey and thyme. Add the lamb and toss to coat.
Thread the lamb onto metal or wooden skewers.
Preheat a barbecue chargrill or chargrill pan over medium-high heat. Add the kebabs and cook for 2-3 minutes each side, or until the meat is charred but the inside is still a little pink.
Serve with the yoghurt, Lebanese bread and salad.
- If you are using wooden skewers, soak them in cold water for 20 minutes first.
- If you have time, leave the meat to marinate for a few hours.
Serve with an epic summer salad.
This recipe is from Diabetic Living
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