Wednesday, 19 September 2012

Kebabbiti bobbiti boo

I know I keep banging on and on about the same old things here, but the fact remains that you don't have to eat from packets or only rabbit food just because you are dieting. Don't get me wrong, I enjoy a good side salad or interesting main course salad with a nice dressing, but I also like not having to live on it. Tonight's dinner is a prime example: lamb shish kebabs with a yoghurt dressing, chillies, pickles and a salad on the side, lovingly crafted by Richy. He whips up a good side salad, with our favourite additions being crumbled feta cheese (50g being your A choice for the day) and chopped red or yellow peppers.

Ok ok - I admit that the bread pictured would in no way count as a B choice. This was weigh in day though (gained a pound, fact fans), so I made these flatbreads. You could, obviously, use a wholemeal pitta or syn some other kind of bread. These were delicious though, I would highly recommend having a go at making them at some point. The recipe I used is here - - and I got 4 breads out of it.

This isn't a cheap recipe but I was lucky enough that my mum gave me a 300g piece of lamb leg which needed using. I daresay you could use any leg steaks or even diced lamb though, to be honest. Amusingly this is from a book called Economy Gastronomy - a truly brilliant book which I use often. Here is what I did:

Shish Kebabs, serves 2

300g lamb, cut into 3cm cubes
1 clove I garlic, crushed
1/2tsp ground cumin

75g fat free Greek yoghurt
1/2 tbsp tahini paste (optional - 2.5 syns)
A handful of mint, chopped
1 clove of garlic, crushed
1tbsp olive oil (optional - 6 syns)

TO BUILD, whatever you fancy of...
2 flatbreads or pittas, check
Finely sliced red cabbage
Chilli sauce
Sliced tomatoes
Sliced red onion
Dill pickles
Pickled chillies
Lemon juice

Mix together the lamb, cumin and garlic and allow to marinade for as many hours as you can, as long as overnight.

Heat a griddle or frying pan (you may need a splash of oil although we didn't) and when searingly hot place the lamb in and fry for 3-4 minutes each side.

Meanwhile, mix together all the yoghurt dressing ingredients. I used them all lay might but will try skipping the oil and tahini next time in the interests of keeping the syns down.

Make up a nice side salad and gather your condiments, once your lamb is cooked you are ready to go! We built ours with all the suggested items and although I was a little suspect about red cabbage or pickles, the whole thing was amazing. The cabbage and yoghurt made a kind of coleslaw underneath the meat and the pickled chillies 2 for me, one of which I only half ate, and I think 3 for Richy.

I mentioned above that I gained weight this week. I'm cool about it - it was a week of eating and drinking as I was away (hence why this post is belated). I think the 100lb in 2012 is unachievable now though, so I have revised my target to 91lb which is 6.5st - so 20.5lb to go. In all honesty though it's always been about clothes and dress sizes and the new dream is to go to my Christmas night out in a size 14 dress.

Fingers crossed!

1 comment:

  1. I'm pretty sure the recipe says you could use cubes of chicken breast in place of the lamb.

    Highly recommend these kebabs though - nom nom nom!