Lamb and Leek Kebabs with Cauliflower Purée

Lamb and leeks threaded onto skewers, grilled, and served with a smooth cauliflower-potato purée and a honey wine reduction.

Healthy Dinner Lamb Gluten Free Kebab

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

80.2g

per serving

80.2 g total

Fat

36.2g

per serving

36.2 g total

Protein

34.6g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

100

Red Wine

for sauce

Meat

150

Leg Of Lamb

cut into large cubes

NutsSeeds

clove

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

tsp

Mint

chopped fresh for purée

tsp

Parsley

chopped fresh

tsp

Mint

chopped fresh for sauce

OilsFats

14.8

Olive Oil

for the kebabs

14.8

Olive Oil

for the purée

Other

Honey

for the kebabs

Honey

for sauce

Vegetables

piece

Leek

chopped into 1cm wheels

0.25

piece

Cauliflower

blanched

0.5

piece

Potato

peeled, chopped and blanched

Method

Soak two wooden skewers in water for 10 minutes.

Mix lamb, leek, olive oil, garlic, and honey in a large bowl and season.

Thread the leek and lamb cubes alternately onto the skewers.

Cook kebabs on a smoking hot griddle pan for two minutes per side until done.

Blend olive oil, cauliflower, potato, mint, and parsley in a food processor until smooth.

Boil red wine, honey, and mint in a frying pan until the liquid reduces and thickens.

Serve the kebab with the purée and pour the red wine sauce over the top.