Sticky Lamb Skewers with Quinoa Tabbouleh
Ingredients:
- 500 grams of lean lamb leg, cut into cubes
- 1 teaspoon of turmeric
- 2 garlic cloves, minced
- 2 tablespoons of honey
- 1 tablespoon of soy sauce
- Pinch of salt
- 1 cup of quinoa
- 1 large cucumber, chopped
- 2 medium tomatoes, chopped
- 1 bunch of fresh parsley, chopped
- Juice of 1 lemon
Cooking Instructions:
- In a bowl, mix the turmeric, minced garlic, honey, and soy sauce. Add the lamb cubes and marinate for at least 30 minutes.
- While the lamb is marinating, cook the quinoa according to package instructions.
- Preheat the grill over medium heat. Thread the lamb cubes onto skewers. Season with a pinch of salt.
- Grill the lamb skewers for about 8-10 minutes, turning every 2-3 minutes until they are cooked to your liking.
- In a large bowl, mix the cooked quinoa, chopped cucumber, tomatoes, parsley, and lemon juice.
- Serve the sticky lamb skewers with the quinoa tabbouleh.
Per Serving:
- Calories: 500
- Protein: 48 grams
- Fat: 20 grams
- Carbohydrates: 30 grams
Plating:
Lay a bed of bright, colorful quinoa tabbouleh on one side of the plate, showcasing the mix of fresh veggies. Place the lamb skewers next to the tabbouleh, their golden hue creating a contrast against the green parsley of the salad. Drizzle some remaining marinade over the skewers for an enhanced appearance. This plate embodies a balance of colors, textures, and nutrition, with the succulent cubes of protein-packed lamb stealing the show.