Honey and Mustard Lamb Kebabs with Fennel Coleslaw
Boneless cubes of lamb leg steaks coated in a honey, mustard, cider vinegar and fresh garlic and served with a fennel coleslaw.
prep time
15 mins
cook time
15 minutes
serves
4 people
Energy
304kcal
Fat
19g
Saturates
5.6g
Carbs
13.2g
Sugars
12.3g
Fibre
3.4g
Protein
20.2g
Salt
0.4g
Ingredients
- 450g lean lamb leg steaks, cubed
- 3 tablespoons honey
- 1 tablespoon wholegrain mustard
- 1 tablespoon cider vinegar
- 1 garlic clove, peeled and crushed
For the Fennel Coleslaw:
- 1 fennel bulb, finely shredded
- 1 red onion, peeled and thinly sliced
- 3 tablespoons cider vinegar
- 1 tablespoon wholegrain mustard
- 2 tablespoons olive oil
Method
- Place the steaks into a bowl with the honey, wholegrain mustard, cider vinegar and garlic.
- Meanwhile make the fennel coleslaw; in a bowl place the fennel, red onion. Add the cider vinegar, mustard and oil. Mix well to combine.
- Thread the lamb cubes onto skewers and cook on preheated grill or prepared barbecue for approximately 12-15 minutes, turning occasionally.
- Serve the kebabs with the fennel coleslaw and flat bread.
