Lamb kebabs

Prep time: 10 mins
Cook: 20 mins
Serves: 4

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
41.0g	Carbohydrate
590.0Kcal	Energy

	Low phosphate		Low protein
	Low potassium		Low salt
41.0g	Carbohydrate	590.0Kcal	Energy

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Sumaya Masood and Nasaar Jabbar

Kebabs are one of the most popular dishes during Ramadan. They are often eaten at iftar, the evening meal when Muslims end their fast for the day at sunset.

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Ingredients

500g lamb mince

1 small onion

2 tablespoons olive oil

3-4 green chillies (to taste)

1 teaspoon chilli flakes

2 teaspoons ground coriander

1 teaspoon Garam Masala powder

2 teaspoons white poppy seeds

½ tablespoon Gram flour

2 small tomatoes

1 teaspoon cumin powder

To serve:

320g iceberg lettuce

2 small tomatoes

160g cucumber

4 wholemeal pitta breads

Method

To prepare the vegetables, peel and chop the onion and tomatoes into small cubes and chop the green chillies into small pieces. In a bowl, mix together the mince and chopped vegetables.

Add the olive oil, chilli flakes, ground coriander, Garam Masala powder, white poppy seeds, gram flour and cumin powder. Mix to combine.

Form four small flat, round kebabs.

Cook the kebabs under a grill for 10 minutes until brown, turning them over halfway through.

Slice the lettuce, tomatoes and cucumber. Cut the pitta breads to open up the pocket.

Serve the kebabs in the pitta breads with the salad.

Food Facts

Carbohydrate

The pitta is the main source of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.

Phosphate/potassium

Salad can be high in potassium but in this quantity, and served without potatoes, can be enjoyed as part of this meal. The salad will also provide two vegetable portions. If you have been prescribed a phosphate binder, ensure you take them with this dish.

Protein

These lamb kebabs have a high meat content making them high in protein, ideal for those on dialysis.

Gluten free

This recipe is naturally gluten free.

Healthier option

Try using reduced-fat lamb mince for a lower fat option.

Cheaper option

Freeze any leftover mince for use in another dish.

Storage

Any leftover kebabs should be allowed to cool and then be refrigerated in a container. They can be kept for up to two days and should be re-heated thoroughly before serving.