Lamb Kebab with Roasted Vegetables & Yogurt

Name: Lamb Kebab with Roasted Vegetables & Yogurt
Prep time: 15 min
Cook time: 25 min
Yield: 1 serving
Cuisine: Middle Eastern
Ingredients: 120g lean lamb mince; ¼ small onion, finely grated (about 20g); ½ tsp turmeric; Black pepper to taste; ½ aubergine, chopped (about 100g); ½ courgette, chopped (about 80g); 1 small carrot, chopped (about 60g); 1 tsp olive oil; 3 tbsp plain unsweetened yogurt (45g); Squeeze of lemon juice

Spiced lamb with colourful roasted veg and a cool yogurt dip

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Homemade lamb kebab with turmeric-spiced meatballs and roasted aubergine, courgette and carrot. Served with cool lemon yogurt – no starchy sides needed.

Prep15 min

Cook25 min

Serves1 serving

Nutrition per serving

490kcal

25gProtein

7gFibre

20gCarbs

35gFat

Nutritionist’s Note

This meal shows that you can build a filling, satisfying plate around protein and vegetables without needing a large carbohydrate portion. The roasted vegetables provide fibre and volume, keeping you full for longer.

Ingredients

120g lean lamb mince
¼ small onion, finely grated (about 20g)
½ tsp turmeric
Black pepper to taste
½ aubergine, chopped (about 100g)
½ courgette, chopped (about 80g)
1 small carrot, chopped (about 60g)
1 tsp olive oil
3 tbsp plain unsweetened yogurt (45g)
Squeeze of lemon juice

Method

Preheat the oven to 200°C (180°C fan).
In a bowl, combine the lamb mince with the finely grated onion, turmeric and a generous grinding of black pepper. Mix well and shape into a small kebab log or 4–5 meatballs.
Chop the aubergine, courgette and carrot into roughly even pieces. Toss with 1 tsp olive oil and spread on a baking tray.
Place the lamb kebab or meatballs on the same tray (or a separate one if preferred).
Roast for 20–25 minutes, turning the vegetables and meat halfway through, until the vegetables are golden and the lamb is cooked through with no pink remaining.
Mix the yogurt with a squeeze of lemon juice.
Serve the lamb and roasted vegetables with the lemon yogurt on the side.

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Storage

Refrigerate leftovers for up to 2 days. Reheat the lamb and vegetables in the oven at 180°C for 10 minutes. Add fresh yogurt when serving.

Tips

This meal is built around protein and vegetables – there is no need for a large starchy side to feel full.
If you prefer, swap the lamb for turkey mince for a leaner option.
Roasting the vegetables brings out their natural sweetness, making the meal satisfying without added sugar.