LITE THE BBQ

We’ve given six barbecue classics a healthy makeover with a dazzling array of fresh and spicy flavour combinations

Warm evenings make alfresco meals a must-do. Fire up the grill and give your family a lighter dinner thrill

GFO LCO

MIDDLE EASTERN-STYLE LAMB KEBABS

PREP 25 MINS COOK 15 MINS

SERVES 4 (2 KEBABS PER PERSON; AS A MAIN)

2 Tbsp cumin seeds

2 Tbsp coriander seeds

2 Tbsp fennel seeds

1 Tbsp ground paprika

2 tsp harissa paste or gluten-free harissa paste, plus extra, to serve

4 cloves garlic, crushed

1/2tsp ground cinnamon

800g lean lamb mince

8 wooden skewers

2 wholemeal Lebanese breads or gluten-free flatbreads, warmed, halved, to serve

Chopped coriander, to serve

CARROT & HERB YOGHURT

3 carrots, coarsely grated

2 tsp cumin seeds, toasted (see Cook’s tip)

200g reduced-fat Greek natural yoghurt Small handful chopped coriander

Small handful chopped mint

1 Place the cumin seeds, coriander seeds and fennel seeds in a small non-stick frying pan. Cook, stirring, over medium heat until the spices are lightly toasted. Tip into a mortar and pestle and pound until a fine powder. Transfer to a large bowl and stir in the paprika, harissa, garlic and cinnamon. Add the mince and use clean hands to mix until well combined.

2 Shape the mince mix into 8 long kebabs and thread one onto each skewer. Place on a tray, cover and keep in the fridge until ready to cook (can be done up to a day ahead)

3 Spray a barbecue grill with cooking spray and then preheat on medium. Add the kebabs and cook, turning occasionally, for 15 minutes or until cooked through.