Lamb kebabs with Greek salad variations: For chili beef kebabs, use 4 beef tenderloin steaks cut into cubes. Mix together 1 teaspoon chili powder, 1⁄4 teaspoon ground cumin, 1 tablespoon extra virgin olive oil, 2 crushed garlic cloves, juice of 1⁄2 lime and pepper. Coat steak with the spice mixture, then thread onto 4 skewers. Cook with 1 sliced onion under the broiler for 4–6 minutes. Remove skewers from the broiler and continue cooking the onion until tender. Mix 1 can (540 ml) kidney beans, rinsed, with 1 diced avocado, juice of 1 lime, 2 tablespoons extra virgin olive oil, 1⁄2 red onion, finely chopped, 1 green chili, seeded and finely chopped, 300 g cherry tomatoes, halved, and 2⁄3 cup chopped fresh coriander. Remove the steak from the skewers and divide with the onion among 8 warmed flour tortillas. Add some of the salad to each tortilla, and roll up into wraps. Serve with the rest of the salad.

Per serving: 420 calories, 30 g protein, 19 g total fat, 6 g saturated fat, 80 mg cholesterol, 31 g total carbohydrate, 9 g sugars, 9 g fibre, 296 mg sodium

Cabbage is not only an excellent source of vitamin C but it is high in fibre. Chemicals found in cabbage have long been known to lower the risk of colon cancer.