Here is a great recipe for a healthy vegetarian meal in the form of kebabs. The recipe will make 6 kebabs. I am not a vegetarian but these kebabs really hit the spot! Each kebab will contain around 332 cals, 19g of protein and 61g of carbs. Try these for an evening meal, or take to work for a filling healthy snack or lunch.

 

Preparation

Things You’ll Need:

4 cloves of garlic

1 red onion

1 tsp. of cumin powder

1 tsp. of ground coriander

1 tsp. of paprika

½ tsp. of chilli powder

1 ½ tsp. of salt

1 tsp. of black pepper

2 egg whites

50g of breadcrumbs

2 mushrooms

1 tbsp. of margarine

1 tbsp. of tomato paste

200g of red lentils

Small wedge of red cabbage

½ a head of iceberg lettuce

6 wholemeal pitta breads.

 

For The Chilli Sauce:

2 small cloves of garlic

½ small red onion

1 red pepper

3 red chilli

2 tomatoes

1 tbsp. of tomato paste

2 tbsp. of red wine vinegar

2 tsp. of sugar

1 tsp. of salt.

 

How To Prepare:

Peel and finely chop the onion and garlic, and then fry in rapeseed oil over a medium heat until  they are soft and golden brown.

Mix the four spices together with the salt and pepper in a small bowl.

Chop the mushrooms into cubes, add to a pan with the margarine and cook on a high heat until the mushrooms begin to release their juices.

Stir in the lentils, spices and tomato paste.

Add water; turn the heat down to medium, stir frequently for about nine to ten minutes.

Put the mixture into a food processor, and, when cooled, add the egg whites and bread crumbs. Then pulse the processor several times to mix everything together.

Pre-heat the oven to 170⁰C, line a baking tray with aluminium foil and press the kebab filling in. Add to the oven for 70 minutes.

Meanwhile, start to prepare the sauce.

Peel and chop the red onion and garlic.

Chop the pepper and chilies (discard the seeds if you don’t want the sauce to be too hot) and fry with the onion and garlic in a drop of rapeseed oil over medium–high heat for several minutes.

Chop the tomatoes, add them in and stir for a minute until soft.

Stir in the tomato paste, sugar, salt and vinegar.

Then blend the mixture in a processor until smooth, and then strain through a sieve, and scrape the bits off the bottom of the sieve into the sauce.

When the kebab is cooked, leave it to cool in the tray for about half an hour until it is firm enough to slice into pieces (1cm thick).

Line the pitta with red cabbage and lettuce, and then add the slices of kebab, and finish with the sauce to taste.

Enjoy!