You possibly will not believe you could lose weight while on a diet which includes skewered lamb and vegetables but it is possible. It is fundamental to not eat skewered lamb and vegetables or other high calorie beef/pork/lamb/veal every day but in moderation.

For instance, I allow myself moderately high calorie food one meal per week. I eat a reduced calorie diet for most of the week, say 1200 to 2000 calories per day, and then on the last day, I eat what I please – without going crazy of course.

I have been eating this way for the last month and it has aided me to lose 5 kilos. I have not accelerated my exercise habits or taken any supplements or diet drinks. I have only been careful of what I eat most days of the week and then eat whatever I want one day per week.

I also think it makes things easier if you have professional support when on a weight loss program and for that I joined the Biggest Loser club. They have many tools to help you monitor your progress and achieve your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat middle eastern food. I never imagined|thought|believed I could lose 5 kilos while eating middle eastern meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some middle eastern food, I suggest|advise|propose you make skewered lamb and vegetables which is one of my favourite|most admired|most adored|best loved middle eastern recipes.

Skewered Lamb and Vegetables (Shish Kabob)

"Shish" means "skewered," and "kabob" means "meat" in Arabic. They are usually served on a bed of hot cooked rice or rice pilaf. Pass the Greek olives.

1 pound boneless lamb shoulder, cut into 1-inch cubes
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into eighths
1 cup cubed eggplant

Place lamb in nonreactive bowl. Mix lemon juice, oil, sat, oregano and pepper; pour over lamb. Cover and refrigerate, stirring occasionally, at least 6 hours.

Remove lamb; reserve marinade. Thread lamb on 4 (11-inch) metal skewers, leaving a space between each piece of meat.

Set oven to broil or 550 degrees F. Broil lamb with tops about 3 inches from heat 5 minutes. Turn; brush with reserved marinade. Broil 5 minutes longer.

Alternate green pepper, onion and eggplant on 4 (11-inch) metal skewers, leaving space between vegetables. Place vegetables on rack in broiler pan with lamb. Turn lamb again; brush lamb and vegetables with reserved marinade. Broil kabobs, turning and brushing twice with marinade, until brown, 4 to 5 minutes.

Serve with fresh fruit if desired.

Yields 4 servings.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.