Lamb Kebabs with Mushroom and Tomatoes

Lamb is considered one of the fattier meat options, but it’s also one of the tastiest. As a runner, you burn serious amounts of kilojoules out on the road and deserve a treat. Ostrich or lean beef fillet may be substituted for lamb if you’re watching your intake.

3 tablespoons soy sauce
3/4 teaspoon sesame or olive oil
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
700g lamb cubes
16 cherry tomatoes (170g)
16 small mushrooms (113g)

In a bowl, combine the soy sauce, oil, mustard, garlic powder and ginger. Add the lamb, tomatoes and mushrooms, tossing to coat. Cover and refrigerate for up to 10 hours, tossing once or twice. Coat a grill rack with cooking spray. Preheat the grill. Thread the lamb, tomatoes and mushrooms onto skewers. Place on the rack and cook, turning to brown all sides. Serves four.

Recipe Tips: For colour, add thick baby marrow slices along with the tomatoes and mushrooms. Top each serving with a tablespoon of low-fat plain yoghurt.

Serving Suggestions: Serve over cooked brown rice.

KJ PER SERVING: 1 763kJ
PROTEIN: 32.9 g
CARBOHYDRATES: 4.4 g
SATURATED FAT: 14.1 g
MONOSATURATED FAT (Good Fats): 12.1 g
POLYUNSATURATED FAT (Good Fats): 1.7 g

Don’t know how to make braaikos healthy? Read our Tasty Braai tips or Conquering the SA Diet to find out how to lose the fat but keep the taste.

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