Sunbeam GC4610 manual Satay Lamb Cutlets, Lamb cutlets, Clove garlic, crushed

Contact Health Grill Recipes continued

LAMB

Mediterranean Kebabs-&-Tahini Yogurt Serves-4

Kebabs

1kg lamb leg steaks, trimmed, cut into 2cm cubes

¹/³ cup olive oil

1 lemon, washed ½ cup white wine

2 large cloves garlic, sliced

Topping

1 small Spanish onion, finely chopped

3 fresh tomatoes, seeded and chopped

¼ bunch fresh basil leaves, finely shredded

Tahini yogurt

125ml low fat plain yogurt ¼ cup tahini

Freshly ground black pepper

Soak 12 bamboo skewers in water (for 1 hour)

1.In a large bowl combine the lamb cubes and olive oil.

2.Cut the lemon in half, squeeze juice over lamb and leave the skin halves in the marinade. Add in wine and garlic.

3.Marinate meat for 2 hours or overnight. Thread meat onto skewers.

4.Mix together the onion, tomatoes and basil in a bowl, set aside.

5.Mix together the yogurt, tahini, pepper; set aside.

6.Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook kebabs (6) at a time in two batches for 8-10 minutes each batch. Wrap kebabs in foil after cooking.

7.Serve kebabs sprinkled with combined onion, tomatoes and parsley, top with a generous dollop of tahini yogurt dressing.

Note:

•Tahini is a ground sesame seed paste and can be found in supermarkets or health food stores.

Satay Lamb Cutlets Serves 5

10 Lamb cutlets

¾cup satay sauce 1 teaspoon ginger

1 clove garlic, crushed

1.Combine satay sauce, ginger and garlic together. Best to marinate in sauce overnight.

2.Pre-heat Contact Health Grill for 3-5 minutes.

3.Spray grill plates with cooking spray. Cook for about 10 minutes or until cooked as desired, brushing with satay sauce.

4.Serve with boiled fragrant rice or mixed salad leaves.

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