Marinated Lamb Kabobs with Protein-Packed Quinoa Salad

Ingredients for Lamb Kabobs:

• 600 grams of lamb leg, cubed
• 3 cloves of garlic, minced
• 1 bunch of fresh rosemary
• Zest and juice of one lemon
• Salt and pepper to taste
• 1 tablespoon of olive oil

Ingredients for Quinoa Salad:

• 2 cups of cooked Quinoa
• 1 cup of chopped cucumber
• 1 cup of cherry tomatoes, halved
• 1/2 cup of black beans
• 1/2 cup of cooked chickpeas
• Fresh herbs (parsley and mint), chopped to garnish
• Dressing: Juice of one lemon, 2 tablespoons of olive oil, 1 clove minced garlic, salt and pepper to taste

Instructions:

1. In a bowl, combine the lamb cubes with garlic, rosemary, lemon zest and juice, salt, pepper, and olive oil. Let it marinate for at least two hours in the refrigerator.
2. Preheat the grill to medium-high heat.
3. Thread the marinated lamb cubes onto skewers and grill for about 10-15 minutes, turning occasionally.
4. For the Quinoa salad, combine cooked Quinoa, chopped cucumber, cherry tomatoes, black beans, and chickpeas in a bowl.
5. Prepare the salad dressing by mixing lemon juice, olive oil, minced garlic, salt, and pepper.
6. Drizzle the dressing over the salad and mix well. Garnish with fresh herbs.
7. Serve the grilled lamb kabobs with the protein-packed quinoa salad.

Nutritional Information Per Serving (4 Servings):

• Calories: 560
• Proteins: 43 grams
• Fat: 28 grams
• Carbohydrates: 37 grams

Plating:

Using a wide plate, create a bed of quinoa salad covering the entire plate. Arrange the grilled lamb kabobs diagonally across the salad, letting the colors of the salad peek through. Drizzle any leftover dressing lightly over the kabobs and salad. Sprinkle the plate with some more fresh herbs for color and aroma. The final look should be fresh and colourful, showcasing the variety of ingredients used in the dish.