Smoky Lamb Kofta with Quinoa Tabouleh

Main Ingredient: Lamb

Ingredients:

For the Kofta:

• 1 lb. of lean ground lamb (711 calories, 69g protein, 47g fat, 0g carbs)
• 1/2 cup of chopped fresh mint (8 calories, 0.7g protein, 0.2g fat, 1.6g carbs)
• 1 teaspoon of ground cumin (8 calories, 0.4g protein, 0.5g fat, 0.9g carbs)
• 1 teaspoon of smoked paprika (6 calories, 0.3g protein, 0.3g fat, 1g carbs)
• Salt to taste (0 calories, 0g protein, 0g fat, 0g carbs)

For the Quinoa Tabouleh:

• 1 cup of cooked quinoa (220 calories, 8g protein, 3.5g fat, 39g carbs)
• 1 cup of fresh chopped parsley (22 calories, 2g protein, 0.5g fat, 4g carbs)
• 1/2 cup of chopped tomatoes (16 calories, 0.8g protein, 0.2g fat, 3.5g carbs)
• 1/4 cup of chopped red onions (16 calories, 0.6g protein, 0.1g fat, 3.8g carbs)
• 2 tablespoons of lemon juice (8 calories, 0.1g protein, 0g fat, 2.6g carbs)
• 2 tablespoons of olive oil (239 calories, 0g protein, 27g fat, 0g carbs)
• Salt and pepper to taste (0 calories, 0g protein, 0g fat, 0g carbs)

Instructions:

1. Start by making the kofta. In a large bowl, mix the ground lamb with mint, cumin, paprika, and salt. Form into long, thin sausage shapes and thread them onto skewers.
2. Preheat a grill or griddle pan to medium-high heat. Cook the skewered lamb for about 6-7 minutes on each side, until browned and cooked through.
3. While the lamb is cooking, prepare the tabouleh. In a separate bowl, mix together the cooked quinoa, chopped parsley, tomatoes, red onions, lemon juice, and olive oil. Season with salt and pepper.
4. Arrange the quinoa tabouleh on a plate, top with the smoky lamb kofta, and garnish with some fresh mint.

Nutritional Information:

• Calories per Serving: 1,254 calories
• Protein per Serving: 81.9 grams of protein
• Fat per Serving: 78.8 grams of fat
• Carbs per Serving: 52.4 grams of carbs

Plating:

On a flat, large white plate, pile a generous serving of the quinoa tabouleh in the center, forming a neat, round base. Place the smoky lamb kofta skewers criss-crossing each other on top of the tabouleh. A drizzle of olive oil and a sprinkle of fresh mint give the final touch. The overall look should be vibrant and appetizing, with a beautiful contrast of colors from the tabouleh and the nicely grilled lamb. The skewers add a playful touch that invites the person eating it to interact with the dish.