Free Healthy Recipe - Lamb Souvlaki with zucchini pasta and babaganoush

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

Image by Brett Stevens

This recipe from the The Greengrocer's Diet uses zucchini spirals. It adds colour and vibrancy to a delicious meal and reduces the total kJ intake which is important in Spring when we're trying to get our body's "("summer read)

Ingredients

2 tbs extra virgin olive oil (see olive oil)

2 tbs lemon juice

1 garlic clove crushed

640 grams lamb, diced

1 Spanish onion sliced into cubes

1 red capsicum seeded and sliced into cubes

200 grams mushrooms - common cultivated, brushed clean

8 zucchini cut into spirals

4 tbs babaganoush

Method

Combine the olive oil, lemon juice, garlic and seasoning together in a small jar.
Mix the lamb, onion, capsicum, and mushrooms together and toss the dressing over the mix. Set aside for as long as time permits.
Thread the meat and vegetables through 12 small metal skewers
Heat a grill pan to hot and place the skewers on the pan.
Cook for approximately 8 minutes turning a few times to ensure they cook evenly.
Remove the skewers from the heat and wrap loosely in foil to rest.
Plunge the zucchini spirals in boiling water and drain immediately.
Serve the souvlaki skewers on the zucchini with baba ganoush on the side.

Makes 4 servings

Prep Time:	35 mins
Cooking Time:	10 mins
Ready in:	45 mins
Suitable for:
Dinner

See also:

Babaganoush (eggplant dip)

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Nutritional Information - Per Serve
Kj	1645 kj
Calories	393 kcal
Fat	19 g
Saturated Fat	4 g
Total Carbohydrate	10 g
Total Protein	40 g
Fibre	19 g

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