The Adonis Kebab

Fancy a kebab but don’t fancy all that grease? Then make sure you check out the incredible ‘Adonis Kebab’. This amazing and delicious recipe comes with only 330 calories, just 3 grams of fat and a whopping 45 grams of muscle building protein per serving. A guilt-free kebab you are sure to enjoy.

Ingredients
4 cloves garlic
1 onion
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp chilli powder
1 ½ tsp salt
1 tsp black pepper
2 egg whites
50g breadcrumbs
6 wholewheat pita bread
2 Portobello mushrooms
1 tbsp Flora margarine
1 tbsp tomato paste
200g red lentils
625ml water
Small wedge red cabbage
Half head iceberg lettuce

Chilli sauce
2 cloves garlic
½ small red onion
1 red pepper
3 red chillis
2 tomatoes
1 tbsp tomato paste
2 tbsp red wine vinegar
2 tsp sugar
1 tsp salt

Step 1: The core
Remove the skin from the garlic and onions, finely chop and stick them in a frying pan with a drop of olive oil over medium-high heat for 7 minutes until golden brown. Mix the cumin, coriander, paprika, chilli powder, salt and pepper in a bowl. Chop the mushrooms into small cubes and add to the pan along with the margarine. Stir over a medium high heat until the mushies release their juices. Stir in the lentils, spices and tomato paste. Add the water, turn the heat down to medium and stir frequently for 9 minutes until the lentils soften. Put the mixture in a food processor, let it cool a little so the egg whites don’t cook on contact, then add them and the breadcrumbs. Turn the processor on and off quickly a few times to combine everything.

Step 2:The bake
Preheat your oven to 175°C. Line a baking tray with aluminium foil and press the kebab filling in. Bung in the oven for 70 minutes.

Step 3:The sauce
Peel and chop the onion and garlic. Remove the top and seeds from the pepper, and the seeds from the chillis if you don’t like your sauce screaming hot. Chop and stick in a frying pan with the onion, garlic and a drop of olive oil. Fry over medium-high heat for 7 minutes. Chop the tomatoes, add them and stir for a minute until they soften. Add the tomato paste, sugar, salt and vinegar. Use a hand blender or food processor to get the mixture smooth, strain through a sieve, scrape the bits off the bottom of the sieve into the sauce. This is loads more sauce than you need but it’ll keep in the fridge for a week. Slice the lettuce, cabbage, tomatoes and cucumbers. Spring onions make a sophisticated addition, or go authentic with the white variety. Soaking them in lemon juice for a few minutes will mellow the harsh flavour a touch.

Step 4: The finish
Remove the filling from the oven. The veggie mixture needs to cool in its tin for about 30 minutes. Go too early and it’ll crumble when you slice it. Once it’s firmed up, slice off 1cm-thick pieces. Line the pita with red cabbage and lettuce then add your veggie kebab mixture and slather with hot sauce.

Servings 6

Nutritional Info (per serving)
Calories: 330 Kcal
Protein: 45g
Carbs: 17g
Fat 3g