This fabulous and lean BBQ recipe is courtesy of Meat & Livestock Australia.
Cut lamb into 3cm cubes. Thread onto 8 skewers (4-5 pieces of lamb each).
Combine rind, juice, mint and oil. Brush over kebabs. Marinate for 10 minutes, if possible.
Preheat barbeque char-grill plate or pan to moderately-hot. Cook kebabs on one side until moisture appears before you turn them.
Cook for 2 minutes on each side. Remove kebabs and cover, rest them for 3 minutes.
Toss together salad ingredients and vinegar.
Serve kebabs with the salad, yoghurt and lemon.
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Nutrition: 1680KJ (401 calories); 47g protein; 20g total fat; 6.6g saturated fat; 6g carbohydrate; 3g fibre; 145mg sodium; 5mg iron; 7mg zinc.