Sticky lamb kebabs with greens
Nutrition Info.(per serve)
2 tablespoons sweet chilli sauce
1 tablespoon honey
juice and zest of 2 lemons or oranges
500g lean lamb, cut into chunks
250g pineapple slices, halved
3 (300g) bok choy, sliced lengthways
2 cups snow peas or green beans
1 tablespoon olive oil
2 x 250g bags microwaveable rice and quinoa (we used SunRice)
Total fat 12g
Saturated fat 5g
Dietary fibre 8g
- In a bowl, combine chilli sauce, honey and half of the lemon juice and zest with 2 tablespoons warm water. Add lamb and pineapple and toss to coat evenly. Thread lamb and pineapple, alternating, on 4 skewers, reserving any marinade.
- Preheat a griddle, grill or barbecue to medium. Cook skewers, turning and brushing with marinade, for 7-8 minutes.
- Fill a pot with lightly salted water and bring to the boil. Add bok choy and snow peas and cook for 2-3 minutes until just wilted. Drain. In a bowl, combine remaining lemon juice and zest with olive oil and drizzle over veges. Toss well.
- Cook rice according to packet directions and serve with kebabs and vegetables, drizzled with any remaining marinade.
The lamb can be marinated earlier for a stronger flavour.
Make it gluten free: Check sweet chilli sauce is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.