Method

Two of these lamb kebabs provide a teenage girl with a quarter of her daily iron needs

Lamb, Zucchini and Lemon Kebabs

1. Thread the lamb and zucchini ribbons alternatively onto 8 skewers with 4 pieces of lamb on each skewer.

2. Combine the garlic, rind, juice, rosemary and oil. Brush this mixture over the lamb kebabs. Leave to marinate for 30 minutes if possible.

3. Preheat a large frying pan or barbecue until moderately hot. Cook the lamb skewers for 2-3 minutes on each side or until cooked to your liking.

4. Remove the lamb skewers from the heat, cover loosely with foil to rest for 3 minutes before serving.

5. To serve: a mixed salad of lettuce, avocado slices, olives, parsley leaves and lemon wedges on the side.

Nutrition Analysis
Each serve of the lamb, zucchini and lemon kebabs provides:
1089kJ, 34g protein, 14g fat, 1g carbohydrate, 3.8g saturated fat & 4.2mg iron                  

Spinach & Shitake Mushroom Salad

1. Mix the dressing ingredients together in a small bowl or jar.  Add the olive oil and set aside.

2 Combine the spinach, nuts, peas  and feta cheese in a salad bowl.

3. Heat a pan over medium high heat.  Add 1 tspn oil and when very hot, add the mushrooms. Shake the pan, then let the mushrooms cook without moving them around until they begin to sweat and soften.  After about a minute or two, when they have begun to sear and release moisture, you can give them a shake so that they don’t stick.  Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. 

4. Add to the spinach mixture and toss with the dressing. Serve immediately with the lamb kebabs.

*  This information was sourced from '9am with David and Kim'