Recipe Name: Charred Lemon-Pepper Lamb Kebabs
Main Ingredient:
Lamb (It also contains high protein from Greek yogurt)
Ingredients:
- 500g lamb fillet, cut into 1-inch cubes
- 1 cup of Greek yogurt
- Zest and juice of 2 lemons
- 1 tablespoon freshly ground black pepper
- 2 cloves garlic, finely minced
- Salt to taste
- 2 tablespoons olive oil
- Wooden skewers, soaked in water for 30 minutes
Nutritional Information:
- Calories: 390
- Protein: 35g
- Fat: 20g
- Carbs: 10g
Cooking Instructions:
- In a bowl, combine Greek yogurt, lemon zest, lemon juice, black pepper, minced garlic, and salt to make the marinade.
- Add the lamb cubes in the bowl and mix until the lamb cubes are well coated with the marinade. Cover the bowl and refrigerate for at least 4 hours—overnight is best.
- Preheat the grill on medium heat. Thread the lamb cubes onto the soaked wooden skewers.
- Grill the lamb kebabs for about 7-10 minutes per side or until the lamb is cooked to your desired level. Frequently turn the kebabs for even cooking and baste with olive oil to prevent the meat from drying.
- Let the kebabs rest for a few minutes before serving.
Plating:
Arrange the grilled kebabs on a wide, white platter to highlight the char marks of the grilled lamb. Squeeze a bit more of the lemon juice on top of the kebabs for added zing, and then sprinkle some zest for a pop of color. Serve with a side of thinly sliced cucumber and tomato salad lightly drizzled with olive oil and salt. The dish should exude a vibrant and summery vibe, with bright colors contrasting against the charred succulence of the lamb kebabs. The pops of red from the tomatoes and the freshness of the cucumber salad align beautifully with the rustic charm of the kebabs.