Deconstructed Lamb Kebabs With Parsley Potatoes & Grilled Vegetables

Name: Deconstructed Lamb Kebabs With Parsley Potatoes & Grilled Vegetables
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 1 zucchini; 1 red capsicum; 1 red onion; 2 clove garlic; 4 tbs olive oil; 1 packet lamb leg steaks; 1 sachet smoked paprika; 800 g potatoes; 1 bunch parsley; 1.5 tbs red wine vinegar; 1 tsp seeded mustard; 3 tbs mayonnaise

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Kebabs minus the fuss of threading onto skewers? Yes please! We’ve saved that valuable time so you can skip straight to the part where everyone tucks into a meal together. It’s called priorities people!

Allergens:

Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

zucchini

red capsicum

red onion

2 clove

garlic

1 packet

lamb leg steaks

1 sachet

smoked paprika

800 g

potatoes

1 bunch

parsley

3 tbs

mayonnaise

(Contains: Eggs;)

Not included in your delivery

4 tbs

olive oil

1.5 tbs

red wine vinegar

1 tsp

seeded mustard

Nutritional Values

per serving

Calories2210 kcal

Fat24 g

of which saturates5.6 g

Carbohydrate35.7 g

of which sugars8.4 g

Protein39.1 g

Sodium308 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Saucepan

•Baking Tray

•Bowl

•Sieve

•Large Bowl

•Small Bowl

•Pan

Cooking Steps

Preheat the grill to high. Put a medium saucepan of salted water on to boil. Slice the zucchini into 0.5 cm thick slices. Roughly chop the red capsicum into 2 cm pieces. Roughly chop the red onion into 2 cm wedges. Peel and finely chop the garlic. Slice the lamb leg steak into 2 cm cubes.

Combine the zucchini, red capsicum, red onion, 1/2 the garlic and 1 tbs of the olive oil in a medium bowl. Lay out the vegetables on an oven tray (don’t line it to prevent soggy veggies) and season with salt and pepper. Grill, turning occasionally, for 10 minutes, or until the vegetables are tender.

Meanwhile, to save time, chop the potato (unpeeled) into 2 cm cubes and add to the saucepan of already boiling water. Cook for 10 minutes, or until soft when pierced with a knife. Drain and return to the saucepan.

Pre-boiling your water will ensure the potatoes begin to cook as soon as you drop them into the pan. No need to wait!

Meanwhile, finely chop the parsley leaves and combine with the 2 tbs of the olive oil, red wine vinegar and the mustard in a large bowl. Season to taste with salt and pepper and mix well. Add the drained potato to the bowl and toss to coat. Set aside.In a small bowl, combine 1/2 the smoked paprika with the mayonnaise. Set aside.

Toss the lamb cubes, the remaining smoked paprika, the remaining garlic and 1 tbs of the olive oil in the same medium bowl used to toss the vegetables. Heat a large frying pan over a high heat. Add a dash of olive oil and the lamb and cook for 1-2 minutes, or until browned all over and just cooked through. Remove from the heat.