Recipe: Spiced Jamaican Lamb with Quinoa Salad

Ingredients:

• 1 kg Lamb leg, deboned and cut into cubes
• 2 tsp allspice
• 4 cloves garlic, minced
• 1 tsp thyme
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper for seasoning
• 1 cup of cooked quinoa
• 1 red bell pepper, diced
• 1 cup of cucumbers, diced
• 1/2 cup of red onions, diced
• 1 cup of parsley, chopped
• Dressing: 1 tbsp olive oil, 2 tbsp lemon juice, salt and pepper

Cooking Instructions:

1. In a bowl, mix allspice, garlic, thyme, cumin, olive oil, salt, and pepper. Add the lamb cubes, ensure they are well coated, and marinate for at least 2 hours.
2. Preheat your grill on medium heat. Thread the lamb cubes onto skewers and grill each side for about 4-5 minutes until well done.
3. Meanwhile, in a large bowl combine cooked quinoa, red bell pepper, cucumbers, red onions, and parsley.
4. To prepare the dressing, whisk together olive oil, lemon juice, salt, and pepper. Pour it over the quinoa mixture and mix well.
5. Serve the spiced Jamaican lamb skewers with the quinoa salad.

Nutritional Information (per serving):

• Calories: 550
• Protein: 40g
• Fat: 25g
• Carbs: 30g

Plating:

Serve the skewers atop a bed of the vibrant quinoa salad, allowing the cool greens, reds, and whites of the vegetables mixed in with the warmly colored quinoa to provide a contrast to the richly spiced, caramelized lamb. Arrange the skewers in a fanned out fashion, letting the charred, deliciously aromatic lamb be the star of the plate. A lemon wedge on the side may be added for guests to add a bright pop of flavor should they desire. Drizzle leftover dressing around the plate for an artistic touch to this protein-rich, palate-pleasing platter.