We’re firmly in festival season – and Slimming World magazine is bringing the food truck flavours to you. Turn to page 56 and turn up the taste with a dream line-up of falafel wraps, giant hash brown pizza, sloppy joes, chicken pad Thai and more… No wellies needed!
This exclusive lamb gyros loaded fries recipe is the perfect way to sample our ‘joy of festival food’ magazine special. It’s hard to believe that this gorgeous Greek-style fakeaway is completely Free on Slimming World’s Food Optimising plan – so you can enjoy slimming-friendly street food (and your perfect playlist) in your own back garden.
Lamb gyros loaded fries recipe
serves 4
FREE
ready in 50 mins
What you need:
150g fat-free natural Greek yogurt
2 tsp ground cumin
2 tsp ground oregano
1 tsp paprika
4 lean lamb leg steaks (visible fat removed), each halved to give 8 thinner slices
1kg floury potatoes (such as Maris Piper or King Edward), cut into chips
1 cal cooking spray
½ small garlic clove, crushed
juice of lemon, plus wedges to serve
½ red cabbage, finely sliced
4 spring onions, sliced
350g cherry tomatoes, quartered
80g pomegranate seeds
15g fresh mint, leaves torn
15g fresh flat-leaf parsley, roughly chopped
½ tsp dried red chilli flakes (optional)
You’ll also need two long metal kebab skewers
What you do:
1. Mix half the yogurt with the spices and a pinch of salt in a medium bowl. Add the lamb and toss to coat. Set aside to marinate while you prepare the chips, or cover with clingfilm and leave in the fridge for up to 24 hours.
2. Preheat your oven to 200°C/fan 180°C/gas. Spread the chips on a large, non-stick baking tray in a single layer and spray with cooking spray. Season and bake for 40 mins or until golden brown, turning halfway.
3. When the chips have been cooking for 10 mins, preheat your grill to high. Fold a slice of the lamb in half and thread across the two skewers. Repeat with the remaining slices so that all the lamb is stacked. Grill for 20 mins until cooked to your liking, turning halfway. Cover with foil, leave to rest for 10 mins , then remove from the skewers and slice thinly.
4. Mix the remaining yogurt with the garlic, lemon juice, 1 tbsp water and some seasoning, then set aside.
5. Divide the chips between four plates, then spoon over the lamb, cabbage, spring onions and tomatoes. Drizzle the garlic yogurt over each portion, the scatter with the pomegranate seeds, herbs and chilli flakes (if using). Serve with the lemon wedges.
Slimming World Magazine – on sale now!
The July issue of Slimming World Magazine is chock-full of sensational summer reads including;
Lorraine’s life-changing 9st weight loss
Mindset makeover (unlock your can-do attitude)
Beyond the sandwich (your new lunch box heroes)
5-minute fitness wins
Mix & match menu plan
Food news (brilliant buys to look out for)
Seasonal recipes including food-truck favourites, raspberry & vanilla cupcakes, cajun chicken pasta… and much, much more!
Slimming World members can buy the issue in group for the best-offer price of just £2.95 (€3.75), or you can pick up a copy from newsagents and supermarkets.
