Ingredients


400g lamb mince

1 tsp finely chopped chives

1 tsp ras el hanout

1 tsp chili paste

2 mint sprigs, finely chopped, plus some whole leaves to serve

4 coriander sprigs, finely chopped, plus some whole leaves to serve

1 tbsp olive oil

1 lemon, quartered

1 pack gluten free pitta or GF wraps, to serve

cucumber and carrot matchsticks all soaked in lemon juice, to serve

chili flakes, to serve (optional)

For the tahini sauce

3 tbsp lactose free  yogurt

2 tbsp tahini

You will need

metal or soaked wooden skewers


Serves - 4





Method


Heat your barbecue for cooking over direct heat. Very finely chop the chives and put it in a bowl with the lamb mince, ras el hanout, chili paste, coriander and mint, and season.

Use your hands to squeeze and mix everything together, then divide the mixture into 12-16 portions and roll each one into a ball. Mix the ingredients for the tahini sauce, adding a splash of water if it’s a bit too thick.

Thread the meatballs onto skewers. Use two meatballs for short skewers, and three or four for longer ones.

The coals are ready when they’re ash coloured and glowing red. Cook the meatballs, turning the skewers every now and then so they colour on all sides – they should take 10 mins at the most.

Put the lemon cut-side down on the grill to soften and mark it. When the skewers are cooked, briefly barbecue the gluten free pitta.

Serve the skewers with the gluten free pitta, sauce, lemon, veg and the coriander, mint and chili flakes scattered over, if you like.


Recipe adapted from: Good Food

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