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
Energy(KJ)
1263
Energy(Kcal)
304
Fat(g)
19
Saturates(g)
5.59999990463257
Carbohydrate(g)
13.1999998092651
Sugars(g)
12.3000001907349
Fibre(g)
3.40000009536743
Protein(g)
20.2000007629395
Salt(g)
0.400000005960464
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.
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