Lamb Kebabs with Cucumber Salad
- 400g lean minced lamb
- 1 egg
- 2 teaspoons crushed garlic
- 1 cup fresh breadcrumbs
- salt and pepper, to taste
- 1 small red onion, thinly sliced
- 1 continental cucumber, chopped
- 1 punnet cherry tomatoes, halved Safeway 1 lb For $1.29 thru 02/09
- 1 cup roughly chopped mint
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- pinch of sugar
- salt and pepper, to taste
- 4 large pita bread, halved
- 100g PHILADELPHIA Light Spreadable Garlic & Herb
- Combine the mince, egg, garlic, breadcrumbs, salt and pepper.
- Divide the mixture into eight portions.
- Form a portion of the lamb mixture into a 12cm long sausage shape firmly along the length of a bamboo skewer.
- Repeat with remaining lamb mixture to make 8 skewers.
- Melt the butter in a large frypan over medium heat and saute the chilli, garlic and spring onions for 2-3 minutes.
- Add the prawns and continue cooking for 3-5 minutes until the prawns are cooked through.
- Stir in the Philly, stock and parsley and simmer gently until the sauce is well combine and slightly thickened.
- Pre heat a char grill plate and cook the lamb skewers over a medium heat for 10-12 minutes, turning occasionally, until cooked through.
- Spread the centre of the bread with Philly, top with a lamb skewer and a spoonful of the salad.
- Roll to enclose the filling and gently remove the skewer.
- Serve immediately.
lean, egg, garlic, fresh breadcrumbs, salt, red onion, continental cucumber, punnet cherry tomatoes, mint, olive oil, lemon juice, sugar, salt, pita bread, philadelphia
Taken from www.kraftrecipes.com/recipes/lamb-kebabs-cucumber-salad-111208.aspx (may not work)