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Lamb and Salad Kebab
Rating:
Created by:
QAST, Ipswich State High School
Prep time
10 - 15 minutes
Cook time
2 - 4 hours
Serves
10
- Naomi Blines
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Ingredients
1kglamb mince
3tbspmixed herbs
10tortillas
3cupsreduced-fat cheese, grated
4wholetomatoes, sliced
½ wholelettuce, shredded
4wholecarrots, grated
4wholecucumbers, sliced
Salt-reduced BBQ sauce
10tbsphummus (optional)
Method
- In a bowl, place mince and herbs and combine.
- Roll into a log shape, cover with greaseproof / baking paper and wrap tight with foil.
- Place in the slow cooker for 2 hours (high) or 4 hours (low).
- Once cooked, allow to cook and slice into thin pieces
- For service, spread 1 tbsp of hummus on each tortilla. Add cheese and salad ingredients. Top with 1/3 cup of sliced lamb and BBQ sauce.
- Roll tortilla tightly and wrap in foil.
Recipe description
A quick nutritious wrap filled with fresh salad.
Variations
- Freeze meat in portions to use later.
- Use chicken or lean beef mince for different flavours.
- Use GF tortilla for a GF option.
- Omit cheese for dairy-free option.
This recipe was developed as part of the Healthier Tuckshop Program funded by the Queensland Government through Health and Wellbeing Queensland.
