Shake up your next barbecue with this tasty twist on the burger — lamb on a stick!
1/4 cup chopped mint
2-in. ginger, peeled and finely grated
2 clove garlic
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/4 - 1/2 tsp cayenne powder
1 1/2 lb ground lamb, (you can substitute pork or beef)
6 metal or bamboo skewers
6 whole wheat pitas
Preheat outdoor grill to medium high. In a large bowl, combine mint, ginger, garlic, cumin, coriander, salt and cayenne to taste. Add lamb and combine well.
Divide mixture into 6 equal mounds. Roll each into a ball, place skewer through the middle, then form into a sausage shape along the the skewer, about 6 in (15 cm) long.
Grill skewers 4 minutes, turn, then grill for an additional 4 minutes or until no longer pink inside and internal temperature has reached 165°F (74°C). Wrap a pita around 1 kebab, hold on and pull meat off the skewer. Serve with tzatziki and chopped onion, tomato and cucumber.
In 1 serving: 387 calories, 26 g protein, 17 g fat, 34 g carbs, 5 g dietary fibre, 4 mg iron, 5 mg zinc
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