Spicy Lamb Kebabs with High-Protein Quinoa Salad

Main Ingredient: Lamb

Ingredients:

• 500g of lean lamb, cut into chunks
• 1 tablespoon of olive oil
• 1 tablespoon of paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Juice of half a lemon
• 2 cups of quinoa
• 4 cups of vegetable stock
• 1 cup of canned chickpeas, drained and rinsed
• 1 cucumber, diced
• 2 tomatoes, diced
• Half a red onion, thinly sliced
• A bunch of parsley, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the lamb chunks with olive oil, paprika, cayenne pepper, cumin, garlic powder, lemon juice, salt, and pepper. Let it sit for at least 2 hours.
2. Preheat your grill or broiler. Thread the marinated lamb onto skewers and grill for 10-12 minutes, turning occasionally to ensure all sides are cooked.
3. While the lamb is grilling, cook the quinoa in vegetable stock according to package instructions.
4. Once the quinoa is cooked, fluff it with a fork and let it cool. Mix in the chickpeas, cucumber, tomatoes, onion, and parsley.
5. Season the salad with salt, pepper, and the remaining lemon juice. You can also drizzle a bit of olive oil if you’d like.

Nutritional Content Per Serving:

• Calories: 450
• Protein: 50g
• Fat: 12g
• Carbs: 35g

Plating:

Place a generous serving of the high-protein quinoa salad at the base of a wide, shallow bowl or plate. Arrange the spicy lamb kebabs on top, angling the skewers for visual impact. Sprinkle some additional chopped parsley over the top for a pop of color. The result should be a colorful, inviting dish that promises a flavorful and protein-packed experience.