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  • LOSE IT! The Low Carb & Paleo Way

    paired up

    Jul 22, 2019 3 minutes
    FOOD EDITOR: JUSTINE KIGGEN
    PHOTOGRAPHS: LIZA VAN DEVENTER

    MINT AND YOGHURT LAMB KEBABS WITH POMEGRANATE RUBIES

    SERVES 6

    KEEP ON TRACK per serving

    FAT 5G | CARBS 2G | PROTEIN 18G

    FOR THE MARINADE

    5g mint, finely chopped
    ⅓ cup double cream yoghurt
    2 cloves garlic, minced
    1 tbsp oregano, dried
    1 green chilli, chopped grated zest and juice of½ a lemon
    Himalayan salt and black pepper

    500g lamb cubes
    8 bay leaves
    lemon wedges to serve
    pomegranate rubies and fresh mint to garnish

    Place the marinade ingredients into

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