Slimming World Meals

Turkish vegetable kebabs with spicy chick pea sauce

Green free

Fry light
3 garlic cloves, crushed
1 small onion, chopped finely
475g can chick-peas, rinsed and drained
300g low fat yogurt
1 tsp cumin
Half tsp chilli powder
lemon juice
salt and pepper

1 aubergine
1 red pepper, cored and deseeded
1 green pepper, cored and deseeded
4 plum tomatoes
1 lemom cut into wedges
8 small fresh bay leaves
Fry light

To make the sauce, fry the onion and garlic with fry light until softened and golden brown (about 5 mins)

Blend the chick-peas, yogurt, cumin, chilli powder and onion for about 15 seconds. Season to taste with lemon juice, salt and pepper, then cover and chill until ready to serve.

To prepare the kebabs, cut the vegetables into large chunks and thread them onto

the skewers, placing a bay leaf and lemon wedge at both ends of each kebab. Spray with fry light and cook them over the barbecue, turning frequently for 5-8 mins. Heat the chick-pea sauce and serve with the kebabs.

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