The Diabetes Weight-Loss Cookbook by Katie && Giancarlo Caldesi with Jenny Phillips

Author:Katie && Giancarlo Caldesi with Jenny Phillips
Language: eng
Format: epub
Publisher: Octopus
Published: 2020-01-21T00:00:00+00:00

Meat, glorious meat! Despite my former life as a vegetarian I now have to admit my huge pleasure in being carnivorous. I lost my vegetarianism on an Italian train as I was seduced by a panino stuffed full of layers of fatty, salty, pink Parma ham. I have never looked back, but I do try to feed our family a varied diet of good-quality meat, fish and plenty of vegetarian food as well.

Lamb & Halloumi Kebabs

This is the ultimate fast food as the kebabs take just 3 minutes to cook on each side. The lemony marinade introduced to us by our friends Sandie and Peter Draper stops the meat from drying out. These can be done under a hot grill if you don’t have glowing coals outside. Serve the kebabs with lettuce wraps and a bowl of the Lemon Yogurt Sauce.

SERVES 8

For the marinade

150ml (5fl oz) extra virgin olive oil

4 garlic cloves, peeled

½–1 medium hot red chilli (according to taste)

1 x 20cm (8in) sprig of rosemary

½ teaspoon chilli flakes

6 sprigs of thyme (leaves picked)

2 bay leaves

finely grated zest and juice of 1 lemon

1 teaspoon salt

freshly ground black pepper

For the kebabs

600g (1lb 5oz) lean lamb (leg meat is good), diced into 3cm (1¼in) cubes

2 red peppers, cut into 3cm (1¼in) squares

250g (9oz) small chestnut mushrooms, brushed clean

1 red onion, cut into quarters and layers separated

2 x 250g (9oz) halloumi, cut into bite-sized cubes

3 baby gem lettuces, leaves separated, to serve

1 quantity Lemon Yogurt Sauce, to serve

a small handful of parsley, leaves coarsely chopped and stems finely chopped, to serve

For the lemon yogurt sauce

8 tablespoons Greek yogurt

8 tablespoons mayonnaise

finely grated zest of 1 lemon

salt and freshly ground black pepper

Per serving 8g carbs, 33g protein, 65g fat, 2.1g fibre, 755kcal

To make the marinade, put all the ingredients into a small food-processor with a good few twists of pepper and blend until emulsified. Alternatively, you can chop the dry ingredients together finely by hand and mix with the oil.

Pour a third of the marinade into a shallow dish with the lamb, peppers, mushrooms and onion, and toss to combine. Cover and leave to infuse for at least 30 minutes and up to a day in the fridge. Put the remaining marinade into a jug and refrigerate.

To make the lemon yogurt sauce, mix the ingredients together in a bowl and season to taste. This will keep in the fridge, covered, for up to 3 days.

When you are ready to cook the kebabs, preheat the grill to high and heat a rack ready for the kebabs. Thread the lamb, peppers, mushrooms, onion and halloumi alternately onto metal kebab skewers. Discard any leftover marinade in the dish.

Lay the skewers onto a hot grill rack (if this is in an oven, put an oven tray underneath to catch the juices) and cook close to the heat source for 3–4 minutes before turning and cooking again for 3 minutes, or until the cheese is browned and the meat is just cooked. These are also delicious barbecued.

Put the lettuce leaves and the bowl of lemon yogurt sauce on a large serving dish.

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