Stuffed Lamb Souvlaki Towers

Ingredients:

• 500g lamb shoulder, cut into chunks
• 2 bell peppers, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup quinoa, cooked
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 bunch fresh parsley, chopped
• Salt and pepper to taste
• 8 wooden skewers, soaked

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1 cucumber, grated
• 1 clove garlic, minced
• 2 tbsp lemon juice
• 2 tbsp dill, chopped
• Salt and pepper to taste

Caloric Information:

• Calories: 350 per serving
• Protein: 35g per serving
• Fat: 15g per serving
• Carbs: 20g per serving

Cooking Instructions:

1. Preheat your grill to medium heat.
2. In a large bowl, mix the lamb, bell peppers, onion, garlic, quinoa, olive oil, red wine vinegar, parsley, salt, and pepper. Toss until everything is well coated.
3. Thread the lamb and veggies onto the soaked skewers, alternating between the two.
4. Put the skewers on the grill, turning them around every 5-7 minutes or until the lamb is cooked to your liking.
5. While the skewers are grilling, prepare the tzatziki sauce by combining all the ingredients in a bowl and mix until smooth.
6. Once the skewers are ready, remove from the grill and let them rest for a few minutes.
7. Drizzle the tzatziki sauce on the skewers before serving.

Plating:

Place two skewers in a vertical stack onto the plate, one slightly crossed over the other. Drizzle with tzatziki sauce, and sprinkle with chopped parsley and a pinch of crumbled, cooked quinoa. Place a spoonful of tzatziki sauce at one side of the plate as an additional dip. The result is a visually enticing, protein-packed dish where the colorful veggies, grilled lamb, and creamy tzatziki are all visible, providing a feast for the eyes that enhances the eating experience. The height of the stacked skewers gives the dish an architectural interest and allows the layers of protein, vegetables, and sauce to shine.