Honey and Mustard Lamb Kebabs with Fennel Coleslaw
Serve the kebabs with the fennel coleslaw and flat bread.
prep time
15 mins
cook time
15 minutes
serves
4 people
Ingredients
- 450g/1lb lean lamb leg steaks, cubed
- 45ml/3tbsp honey
- 15ml/1tbsp wholegrain mustard
- 15ml/1tbsp cider vinegar
- 1 garlic clove, peeled and crushed
For the fennel coleslaw
- :1 fennel bulb, finely shredded
- 1 red onion, peeled and thinly sliced
- 30ml/2tbsp cider vinegar
- 15ml/1tbsp wholegrain mustard
- 30ml/2tbsp olive oil
Method
- Place the steaks into a bowl with the honey, wholegrain mustard, cider vinegar and garlic.
- Meanwhile make the fennel coleslaw; in a bowl place the fennel, red onion. Add the cider vinegar, mustard and oil. Mix well to combine.
- Thread the lamb cubes onto skewers and cook on preheated grill or barbecue for approximately 12-15 minutes, turning occasionally.
- Serve the kebabs with the fennel coleslaw and flat bread.
Nutrition: Per Serving
Energy (KJ)
1263
Energy (kcal)
304
Fat (g)
19.0
Saturates (g)
5.6
Carbohydrate (g)
13.2
Sugars (g)
12.3
Fibre (g)
3.4
Protein (g)
20.2
Salt (g)
0.4
