Sticky lamb kebabs with greens

These sticky, high in iron and protein lamb kebabs are sweet, tangy and the perfect dinner for the entire family.

Serves: 4

Time to make: 25 mins

Ingredients

2 tablespoons sweet chilli sauce
1 tablespoon honey
juice and zest of 2 lemons or oranges
500g lean lamb, cut into chunks
250g pineapple slices, halved
3 (300g) bok choy, sliced lengthways
2 cups snow peas or green beans
1 tablespoon olive oil
2 x 250g bags microwaveable rice and quinoa (we used SunRice)

Instructions

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1 In a bowl, combine chilli sauce, honey and half of the lemon juice and zest with 2 tablespoons warm water. Add lamb and pineapple and toss to coat evenly. Thread lamb and pineapple, alternating, on 4 skewers, reserving any marinade.

2 Preheat a griddle, grill or barbecue to medium. Cook skewers, turning and brushing with marinade, for 7-8 minutes.

3 Fill a pot with lightly salted water and bring to the boil. Add bok choy and snow peas and cook for 2-3 minutes until just wilted. Drain. In a bowl, combine remaining lemon juice and zest with olive oil and drizzle over veges. Toss well.

4 Cook rice according to packet directions and serve with kebabs and vegetables, drizzled with any remaining marinade.

Variations

The lamb can be marinated earlier for a stronger flavour.

Make it gluten free: Check sweet chilli sauce is gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 501 cal

Kilojoules 2100 kJ

Protein 35 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 60 g

Sugar 23 g

Dietary fibre 8 g

Sodium 210 mg

Calcium 120 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.