I get my lean lamb since in Sainsbury’s but if you are struggling to find 10% mince you could use 12% or 16% for 7sp per portion of Doner meat and 20% for 8sp per portion of Doner meat.

I serve my doner kebab with Crucials garlic and herb sauce (10g is 1sp), home made chilli sauce (recipe below), lettuce, onion, pickled red cabbage, cucumber and tomato, all wrapped up inside a nice Greek flatbread. I love the Deli Kitchen Greek Style Flatbreads (6sp on all plans, I get mine in Sainsbury’s) as they are lovely and soft and big enough to hold the meat, sauce and lots of veggies. Feel free to use whichever bread you fancy though, a big pitta bread will work just as well, just be sure to adjust the points for whichever bread you choose. When I make mine up with a flat bread it comes to 13sp in total on BLUE (6sp for meat, 6sp for flatbread and 1sp for garlic sauce) – everything else is 0sp. I make the chilli sauce whilst the lamb is cooking and prepare all the vegetables and pop on a large plate on the table so everyone can make up their own kebab. If you have points to spare you could also serve with some butternut squash chips (0sp), home made fries or, as my friends love, McCain’s Crispy Fries (80g is 4sp).

Fakeaway Doner Kebab

Serves 4 = 6sp on all plans

Ingredients

500g lean lamb mince (10% fat), raw

1 tsp each ground cumin, smoked paprika, ground coriander, onion powder and salt

2 tsp oregano

½ tsp each chilli flakes and garlic powder

Method

Preheat the oven to 180c (fan).

Add the mince and all of the herbs and spices to a food processor. Blitz until the lamb is more of a paste texture and the spices are well distributed throughout (I have to move my processor around a bit to get the meat moving).

Take a large piece of tin foil, spray with 1kal and then add the lamb to the centre of the foil in a large sausage shape (the meat should go from the top to bottom of the sheet). Roll into a sausage 10cm wide inside the foil and then twist both ends to seal. At this point you can pop the lamb in the fridge until you are ready to cook it. I’ve both left it overnight and cooked it straight away, both are delicious.

Take a baking dish, add 100ml of cold water and then add the lamb in the foil. Pop in the oven for 45 minutes. If you have a meat thermometer it should read 65c in the centre of the foil roll once cooked (if not don’t worry, as long as the mince is cooked through you are good).

Unwrap the doner from the foil and place onto a chopping board. Carve into either long or short thin slices. Whichever you fancy.

Serve with accompaniments of your choice. I serve mine with Crucials garlic and herb sauce, home made chilli sauce (recipe below), lettuce, onion, pickled red cabbage, cucumber and tomato, all wrapped up inside a nice Greek flatbread.

For the chilli sauce

0sp on all plans

Ingredients

1 x 400g tin of chopped tomatoes

1 x tbsp tomato puree

1/2 a red chilli, roughly chopped (and deseeded if you don’t like it too hot – if you do, use a full chilli plus the seeds)

1 x small white onion, peeled and roughly chopped

½ tsp mint sauce

1 tbsp white wine vinegar

Pinch of salt and sugar to taste

Method

Blend everything together and pop into a bowl. Pop in the fridge until you are ready to serve.

Enjoy!

The post Fakeaway Doner Kebab first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 7 points or 419 cals, 21g fat, 23.2g carbs, 34.5g protein

Ingredients

1 red onion, finely diced

1 pepper, deseeded and finely diced

2 large tomatoes, diced into 1cm chunks

3 cloves of garlic, finely minced

1 red chilli (if you like spice), finely chopped

200g basmati rice

1 vegetable stock cube, crumbled

3 tsp pilau seasoning

100g frozen peas

2 tsp light butter

1 1/2 tsp ground tumeric

10g fresh coriander, finely chopped

1 lemon

4 x 120g salmon fillets

Low calorie cooking spray

For the spiced mint yoghurt

15g each fresh coriander and fresh mint leaves, roughly chopped

3 green chillies (deseeded if you don’t like things too hot), roughly chopped

2 garlic cloves, roughly chopped

½ tsp sugar

Juice of ½ lemon

200ml fat free Greek yoghurt

Method

1. Preheat the oven to 180°C (fan).
2. To make the mint yoghurt, blitz all the ingredients together and spoon into a bowl. Cover and pop in the fridge until you are ready to serve.
3. To make the pilau, add the onion and pepper to a frying pan and spray with low-calorie cooking spray. Fry for 5–6 minutes until the onion is soft, adding a splash of water if the pan gets dry, and then add the tomatoes, garlic and chilli and fry for another 2 minutes. Turn off the heat.
4. Meanwhile, in a separate pan, pop your rice on to cook, adding the crumbled stock cube and a teaspoon of the pilau seasoning to the rice pan. When the rice has 3 minutes left, add the peas to the pan.
5. Once cooked, add the rice and peas to the frying pan with the vegetables. Pop the frying pan back on a medium/high heat.
6. Make a well in the middle of the rice, add 1 teaspoon of butter, let it melt, then add 1 teaspoon of the turmeric and 1 teaspoon pilau seasoning. Once the spices have combined into the butter, stir-fry the rice so the butter melts nicely through all the rice.
7. Remove the rice from the heat, toss through the fresh coriander and add the juice of half the lemon. Pop on a lid and leave to rest while you cook the salmon.
8. For the salmon, spray a frying pan with low-calorie cooking spray and then add the salmon, skin side down. Sprinkle with 1 teaspoon pilau seasoning and fry for 3–4 minutes until the skin is crispy. Turn the salmon over and fry for 3–4 minutes on the other side until the salmon is cooked through.
9. Add the remaining butter to the pan with the remaining ½ teaspoon of turmeric. Once the butter and turmeric have melted together, coat the salmon, fry for a further minute, and then turn off the heat.1
10. Serve in big bowls with the rice on the bottom, salmon on top, a good slosh of spiced mint yoghurt and a wedge of lemon each.

The post Salmon Peas Pilau first appeared on Slimming Kitchen Secrets.

Having invested in a pack of lean lamb mince, I began experimenting and I have to say, the results even blew me away. The meatballs were juicy and flavoursome and the accompaniments easy to make and bursting with the flavour.

There are two amazing things about this recipe. The first is that it makes 36 meatballs, yes 36 meatballs!! That’s six whole portions at six meatballs per person. I used two portions in the recipe below and froze the rest (uncooked) to use at another time.

The second great thing about this recipe is it’s quick and easy. You can basically accompany it with anything you fancy although the below combination really is a winner. If you make the meatballs in a large batch in advance like I did, it’s even easier.

I was served this in some wholemeal flat bread pittas which are around 3sp each with a large fresh side salad for that extra bit of something.

 Fake Away Meatball Kofte Kebab

Ingredients

Serves 2 = 10sp each (flex)

(6sp for meatballs, 3sp for flatbread, 0sp for harissa and mint yoghurt and 1sp for feta).

For the meatballs

This recipe makes 36 meatballs – I make six servings out of this with six meatballs per person. Use two servings for the kofte recipe (12 meatballs)

500g lean lamb mince

1 tbsp harrisa paste

2 tsp ground coriander and cumin

1 tsp crushed chillies and ground cinnamon

1 onion, grated

4 cloves of garlic, peeled and crushed

1 egg, beaten

Handful of fresh parsley, roughly chopped

Salt and pepper

Zest of 1 lemon

For the kebab

1 onion, finely sliced

1 pepper, deseeded and sliced

1 tbsp Ras-el-Hanout (or Moroccan Spice Mix/Harissa Spice Mix – both Shwartz)

2 x pitta/flatbreads of your choosing  (or 1 Sainsbury’s Wholemeal Flatbread, (3sp))

Tub of fat free Greek yoghurt

• Mint Yoghurt – mix 100ml yoghurt with half a grated cucumber, 1 tsp mint sauce, a squeeze of lemon and salt and pepper
• Harissa Yoghurt – mix 100ml yoghurt with 1 tsp harissa paste, a squeeze of lemon, a pinch of paprika and salt and pepper

Salad leaves of your choice

Handful of fresh coriander, roughly chopped

40g light feta cheese, crumbled

Method

Preheat the oven to 180c.

In a large bowl add all of the meatball ingredients. Mix until well combined and then using either your hands or, if you have one, a meatball press (I got mine from eBay and it was really good value!), form the mixture into golf ball sized meatballs, rolling in your palms until nicely shaped.

Then take a large frying pan, spray with 1kal and on a medium heat, fry the meatballs until browned on the outsides. Remove from the pan and pop onto a plate.

In the same pan, spray with 1kal and add the onion, peppers and Ras-el-Hanout (or alternative spice mix) and fry for 5-7 minutes until softened. Add the meatballs back into the pan and pop into the oven for 15 minutes so they cook through (if you don’t have an oven proof pan, pop them into a baking dish). If you are having the Sainsbury’s flatbread like we did, pop this in the oven for the last 7 minutes of cooking.

While the meatballs/onions/peppers are cooking, prepare all the other ingredients and set out ready for assembly.

Then remove meatballs from the oven and begin constructing your kebab.

We had the flatbread open and then fill from the bottom, topped with harissa yoghurt, then salad leaves, then onions and peppers, then meatballs and coriander and then finally feta cheese and mint yoghurt. It was literally a feast for the tastebuds!

Enjoy!

The post Lamb Kofte Meatball Kebab – 10sp first appeared on Slimming Kitchen Secrets.

The pomegranate and sumac give the chicken a lovely different flavour. I’ve added a couple of extras to the recipe here to beef it up and make it even more filling. I’ve also suggested a few changes you could make to make it a little cheaper (saffron is rather expensive, but very worth it!).

I also made a vegetable kebab with the mixture (as you can see in the picture) – its exactly the same but with mushrooms, peppers and onions – delightful.

Pomegranate Glazed Chicken Kebabs 

Serves 4 = 7sp per person (flex)

Ingredients

2 x 165g chicken breasts, cubed

2 tsp olive oil

2 tbsp pomegranate molasses

1 tsp sumac

Good pinch of crushed chillies

1 red onion, cut into squares

2 peppers, deseeded and cut into squares

For the cous cous

1 red onion, finely sliced

1 tsp ground cinnamon

200g cous cous, dried

Pinch of saffron (optional as its expensive, if you don’t want to use saffron, use ¼ tsp of cumin instead)

350ml hot chicken stock (made with ½ stock cube)

Zest and juice of 1 lemon

Small tub of pomegranate seeds (optional)

Handful of fresh mint leaves, roughly chopped

Handful of fresh parsley leaves, roughly chopped (if you don’t like parsley you could replace this with fresh coriander)

Method

Begin by making the marinade. Whisk together the oil, molasses, sumac and crushed chillies and season well.

Put the chicken pieces in a large bowl and coat with the marinade. Cover in clingfilm and leave to marinate in the fridge for 2 hours (or however long you have, I’ve made these a few times and sometimes only left them for 10 minutes).

Next, spray a large frying pan with 1kal and fry the onion with the cinnamon on a medium heat for 10-15 minutes until nice and soft.

Put the cous cous in a large bowl.  Make up the stock, add the saffron (or cumin), stir and leave for 30 seconds. Then add to the cous cous. Cover the bowl with a plate and leave for 10 minutes until the stock has been fully absorbed. Add the onions, lemon zest and juice, herbs and pomegranate seeds. Season to taste.

Next, soak four large (or 8 small) skewers in water to stop them burning. Then start to thread the chicken, pepper and onion onto the skewers and pop them onto a baking tray spraying with 1kal. Pop until a hot grill for 18-25, turning regularly until cooked all the way through.

Once cooked serve with the cous cous and a handful of salad leaves.

Enjoy!

The post Pomegranate Glazed Chicken Kebabs – 7sp first appeared on Slimming Kitchen Secrets.

The ingredients list may look a bit complex but the majority of the ingredients are store cupboard staples. If you marinade the chicken the night before this makes a great, quick, easy and healthy tea for the whole family.

On eating this recipe my OH declared that it was now in his (constantly changing!!) ‘top 5’ list of my recipes and they he would rather have this than a takeaway. Considering he isn’t on a diet, this is a result!!

Chicken Satay Kebabs

Serves 4 = 4sp per serving (Flex)

Caution – this recipe contains nuts!

Ingredients

For the marinade and sauce

1/2 x lime (or lemon), zest and juice

1 ½ tbsp. brown sugar

1 ½ tbsp. dark soy sauce

1 tbsp. curry powder

½ tsp cumin, ground coriander, salt

3 tbsp (45g) reduced fat smooth peanut butter (I used Morrison’s)

2 tbsp. sweet chilli sauce

Water

2 x onion, peeled and roughly chopped

4 x cloves of garlic, peeled and roughly chopped

1 x thumb size piece of ginger, peeled and roughly chopped

½ tsp crushed chillies (optional if you like it spicy)

For the kebab

4 x chicken breasts (165g each), cut into large cubes

2 large peppers, deseeded and cut into large cubes

1 large red onion, peeled and cut into large cubes

Handful of large mushrooms, quartered

1 x lime quartered

Method

1. In a large mixing bowl add the lime zest and juice, brown sugar, soy sauce, curry powder, cumin, ground coriander, salt, peanut butter, and sweet chilli sauce. Add 150ml cold water and whisk to combine into a nice smooth sauce. If the sauce is still a little thick, add a little more water. Tip half the sauce into a small bowl and pop to one side.

2. Take the onion, garlic and ginger and blend until it forms a paste. Put half this mixture in the large mixing bowl and then add the chicken, combining so the chicken is well coated. Cover the chicken and pop in the fridge to marinade (around 1 hour should do it but you can leave it overnight, I’ve only left it 20 minutes or so and it was still lovely!).

3. Take 4 bamboo skewers and soak in cold water (this is so they don’t burn while the chicken is cooking).

4. Then take a small sauce pan, add the other half of the onion puree and fry in 1kal for a few minutes. Then add the rest of the sauce that you reserved in the small bowl, turn the heat down to low and simmer so the sauce warms and thickens. Add the crushed chillies if you are having them at this point. Add a little water here and there to get the sauce to the consistency you like, I like it quite thick.

5. Pre heat the grill to high.

6. When you are ready to cook, construct the kebabs by layering a cube of each vegetable followed by a chunk of chicken. I had around six chunks of chicken on each skewer but yours will depend on how big you cut the chicken. Season and then pop under the grill for 18-20 minutes, turning regularly until cooked through and a little charred.

7. Pop onto a plate and top each kebab with a little of the warm sauce and a drizzle of lime. Pop any remaining sauce in a little bowl for dipping.

8. Serve with anything you fancy, I did a small portion of basmati rice and a coriander salad.

Enjoy!!

The post Chicken Satay Kebabs – 4sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 4 = 13sp per serving (Flex)

For the koftas

400g lean lamb mince (16% fat)

2 tsp ground cumin and ground coriander

¼ tsp chilli powder and ground cinnamon

2 garlic cloves, peeled and roughly chopped

Zest of one lemon

Large handful of fresh coriander, roughly chopped

6 metal skewers (or 6 wooden skewers, soaked in water)

For the tabbouleh

75g bulgur wheat, simmered in water for 15 minutes, drained and left to stand for 10 minutes in the pan

4 spring onions, sliced (or ½ red onion, finely diced)

3 large tomatoes, roughly diced

½ cucumber, finely diced

½ bunch of fresh parsley and mint, finely chopped

Zest and juice of 1 lemon

Pomegranate seeds (optional)

Mint Yogurt

½ cucumber, grated and water squeezed out

2/3 bunch of mint, finely chopped

Juice of half lemon

200ml fat free natural yogurt

Serve with

4 x pitta breads

Method

Pop the bulgur wheat into a pan of boiling water and simmer for 15 minutes. Once cooked, drain and leave to stand for 10 minutes.

Pre heat the grill on a high heat.

Whilst the bulgur wheat is cooking you can get on with making the koftas. Pop all the ingredients together, season well and, in either a bowl or food processor, combine well together. Split into 12 evenly sized balls and roll with your hands into sausage shapes. Thread two koftas onto each skewers. Spray a baking tray with 1kal and pop the kofta skewers on top.

Pop under the grill for around 12-15 minutes, turning regularly until nicely browned and cooked through. Slide off the skewers.

Whilst the koftas are cooking, pop all the ingredients for the tabbouleh in a large bowl and mix well.

Mix together all the ingredients for the yoghurt.

Toast the pittas and once nicely warmed through, split in half and split open. Spread a little of the mint yogurt inside the pitta, add some salad leaves and a kofta (top with a little chilli if you fancy). Serve on with the tabbouleh, mint yogurt and some extra salad leaves.

Enjoy!

The post Lamb Kofta Kebabs with Tabbouleh and Greek Yogurt – 13sp first appeared on Slimming Kitchen Secrets.