Lamb kebabs with chickpea and tomato salad

You only need 5 ingredients and 30 minutes to whip together this dinner. Tasty and refreshing, it’s great for those busy nights.

Grilled lamb kebabs with chickpea and tomato salad

Serves

4

Prep

10m

Cooking

20m

Ingredients

  • 2 x 400g cans chickpeas, rinsed, drained
  • 2 tbs pistachio dukkah
  • 450g pkt Coles Australian Lamb Kebabs Middle Eastern
  • 300g mixed tomatoes, halved
  • 120g pkt baby spinach and rocket leaves

Method

STEP 1

Preheat oven to 200°C. Line 2 large baking trays with baking paper. Spread chickpeas over the lined trays and spray with olive oil spray. Sprinkle with dukkah. Season. Bake for 15-20 mins or until golden.

STEP 2

Meanwhile, heat a chargrill on medium. Spray with olive oil spray. Cook the kebabs for 3-4 mins each side or until cooked through. Combine the tomato and spinach and rocket leaves in a bowl.

STEP 3

Top the tomato mixture with chickpea mixture. Season. Remove skewers from kebabs. Cut in half. Arrange kebabs over the salad to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.