'Variety is the spice of life' and food is no different!
It's all about mixing things up and keeping things interesting.
Going sugar free should be seen as liberating yourself, it's an opportunity to spice things up and start trying new recipes.
There is literally a whole world of flavours out there...
Mix up flavours with the use of spices and don't be afraid to use a little heat.
Chilli can add a whole dimension to cooking.
You can always cool down dishes with a simple mint and yogurt dip or a Tzatziki.
I love the Mediterranean diet especially Greek food and their use of spices and this succulent, melt-in-the-mouth Kofta is the perfect example of that.
Based on a Greek friend's recipe - it's fragrant, rich in flavours and so fresh tasting using fresh herbs and plenty of spices.
INGREDIENTS
4 cloves garlic, minced
1 teaspoon salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 finely chopped chilli
handful of pine nuts
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
Small bunch of mint
½ tsp toasted cumin seeds
2–3 tbsp natural yoghurt
Freshly ground black pepper
1 tbsp lemon juice
METHOD
Koftas
Gently toast the pine nuts and add them to the lamb.
Crush the garlic and add to the lamb.
Add the salt, onion, chilli, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl and mix well together.
When mixed, make 12 balls, roll out each of the balls in to cigar shapes.
Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes - preferably up to 12 hours.
Skewer the Koftas and cook then on a BBQ for 6 minutes or place them in the oven on metal skews for 10 minutes.
Mint & Yogurt Dressing
Put the mint into a mortar and bash it with the pestle to bruise it.
Add the remaining ingredients and mix well.
Taste and adjust the seasoning as you like.
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