Cajun lamb kebabs
Whether you are planning an elaborate menu or only planning in advance for tomorrow's Cajun lamb kebabs. This recipe stems from many years of participating in in the kitchen. I discover that including a couple ingredients to some recipe provides depth into that which exactly is usually dull. You may well be on the lookout for milder meals to make along with your leftovers. Nice and mild Cajun lamb kebabs perfect for post-vacation. The ingredients in this recipe receive your tongue thumping, and are very waist-friendly when you need a'bite' after a busy getaway. Employing several ingredients as alternate options, this soup has been loaded with a fall and spicy flavor that makes it creamy. An ideal Cajun lamb kebabs to warm up you on cool winter months. Excellent for using leftover. Serving-size is also a significant component of your diet plan. You should compare the exact amount of that food you commonly eat to the serving size recorded on the label. Eating huge parts or parts can lead to excess fat gain.
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How to make Cajun lamb kebabs
Yield = 4Prep time: 0:10
Cook time: 0:15
Total time: 0:25
Ingredients
- 600g lamb leg steaks, cut into 2cm pieces
- 1 tablespoon cajun seasoning (see note)
- olive oil cooking spray
- 200g Tamar Valley Greek Style Yoghurt
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons lemon juice
- 4 wholemeal pita breads
- 75g baby rocket
- lemon wedges, to serve
Method
- Step 1 Place lamb and seasoning in a bowl. Toss to coat. Thread lamb onto skewers. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.
- Step 2 Meanwhile, place yoghurt, mint, lemon juice and salt and pepper in a bowl. Stir to combine.
- Step 3 Cook pita breads on barbecue plate or chargrill until browned. Place on plates. Top with rocket, kebabs and yoghurt. Serve with lemon wedges.
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