If you love burgers but want a healthier option try these low-fat Lebanese-spiced lamb skewers with cucumber salad. If the long list of spices puts you off use 2tsp Moroccan spice mix such as Ras el Hanout instead.
SERVES 4 PREP 10 MINS COOK 20 MINS
½tsp ground nutmeg
½tsp ground ginger
½tsp ground allspice
½tsp ground black pepper
½tsp ground cinnamon
½tsp ground cloves
1 garlic clove, finely chopped
2tbsp chopped mint
Finely grated rind of 1 lemon
1–2tsp sumac, (optional)
1 cucumber, deseeded and finely
1 green pepper, deseeded and
1 large bunch finely chopped parsley
1 large bunch finely chopped mint
3 tomatoes, deseeded and finely
Juice of 1 lemon
1 Put the minced lamb, ground spices, garlic, mint, lemon rind and 1tbsp of the lemon juice from the cucumber salad in a large bowl. Season generously with salt and pepper, then mix all the ingredients together until well combined. Mould the spiced mince into 8 slightly flattened sausage shapes, then thread 2 sausages each on to 4 long metal skewers. Set aside.
2 Meanwhile, to make the cucumber salad, mix together the cucumber, pepper, parsley, mint and tomatoes in a bowl. Season generously with salt and pepper, then stir in the remaining lemon juice. Set aside.
3 Place the lamb skewers on a grill rack, then slide under a preheated grill for 6–7 minutes, turning once, until cooked through and browned all over.
4 Arrange the salad on serving plates, then place the lamb skewers on the salad. Sprinkle over the sumac, if using, and serve with griddled pitta bread and lemon wedges, if liked.
Per serving: 239 cals, 13g fat (6.5g saturated), 6g carbs
Recipe from Quick Cook Low Fat, Hamlyn Octopus Publishing, £7.99.