Hump-day woohoo! And Wednesday is also known as 'My Cooking Night AGAIN'.
Tonight I decided with the awesome weather we have been having (minus today - so average!) that a BBQ was definitely in order. SO I whipped out a few favorites that abide the gluten-free, sugar-free, no simple carbs, dairy free combo that my family require - phew what a mouthful!
On the Menu tonight:
Soy & ginger lamb kebabs with a spicy peanut sauce
&
Lentil & spinach salad
Soy & ginger lamb kebabs:
Ingredients
600g of Lamb leg steaks
3 tsp finely grated ginger (fresh)
1/4 cup of soy sauce
2 tsp sesame oil
1 Tbsp of Honey
1 Red pepper
2 Zucchini
1/2 cup boiling water
1/2 cup crunchy peanut butter
1 tsp chilli flakes
1 Tbsp Soy sauce
1 Tbsp Sweet chilli sauce
1. Cut the lamb into small pieces - cubes approx. 2 cm by 2cm
2. Put into a mixing bowl and add ginger, soy sauce, sesame oil and honey
3. Mix all together and put in the fridge to marinate for 4 hours
4. Once marinated long enough take out and prepare the kebabs by putting a mixture of diced red pepper, cubed zucchini and marinated meat onto skewers.
5. this recipe should make approximately 12 skewers.
6. Chuck on the BBQ on a medium to low heat and cook about 2 mins on each side.
7. Mix the boiling water, peanut butter, chilli flakes, soy sauce and sweet chilli sauce in a small bowel and mix till a smooth sauce forms.
8. Serve the kebabs and pour the peanut sauce on top - YUMMY!
Lentil & spinach salad:
Ingredients
Salad -
1 x 300g of Brown lentils (drained and rinsed)
1 x 300g of diced beetroot (drained and rinsed)
1/2 bag of fresh baby spinach
1/2 red pepper
1/2 cup of cut dried dates
1/2 cup mixed seeds (pumpkin, sunflower & poppy)
Dressing -
1 Tbsp balsamic vinegar
1 tsp Apple cider vinegar
1 clove garlic
1 Tbsp whole grain mustard
2 tsp honey
1/4 cup of grapeseed oil
1. Mix all salad ingredients in a large serving bowl
2. Put all dressing ingredients in a small bowl and blend together with stick blender
3. Pour dressing over salad and toss to serve
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