Marinating is the key to success for these tender, juicy and sweet-tasting kebabs. Just half an hour will add delicious flavours to the lamb, although overnight is better if you have time. Serve with a leafy mixed salad, and a bowl of plain low-fat yogurt mixed with grated cucumber and chopped fresh mint and flat-leaf parsley.
Serve with quinoa instead of basmati rice. Cook 225 g (8 oz) quinoa with 4 times its volume of water for 15–20 minutes. * Flavour the rice or quinoa with sultanas or chopped dried apricots instead of the figs. * For Greek-style kebabs, marinate the lamb in a mixture of 200 g (7 oz) plain low-fat yogurt, the grated zest and juice of 1/2 lemon, 1 tbsp extra virgin olive oil, 1 crushed garlic clove and 2 tbsp chopped fresh mint. Toss the vegetables with 2 tbsp extra virgin olive oil and thread onto skewers. Thread the lamb onto separate skewers. Grill the lamb and vegetable kebabs for 6–8 minutes on each side. Serve in warm pitta breads with shredded lettuce, diced cucumber, sliced tomatoes and a few stoned and sliced black olives.
Aubergines are satisfyingly filling but low in calories – 100 g (3½ oz) contains just 15 kcal. They are renowned for absorbing oil when fried, but cooking them this way keeps the fat content very low. * Dried figs are a good source of potassium, calcium and iron as well as fibre, both soluble and insoluble. Insoluble fibre helps to prevent constipation and bowel disorders. * Rice is a good gluten-free starchy carbohydrate, useful for those who suffer from coeliac disease.
B1, B2, B6, B12, C, niacin, zinc * folate, calcium, iron * A