Recipe Name: Beetlejuice Glazed Lamb Kebabs

Ingredients:

For Kebabs:

600g lamb leg, cut into chunks (protein: 144g, fat: 34g, carbs: 0g, calories: 840)
1 large red pepper, deseeded and cut into squares (protein: 1g, fat: 0.3g, carbs: 9g, calories: 46)
1 large yellow pepper, deseeded and cut into squares (protein: 1g, fat: 0.2g, carbs: 11g, calories: 50)
1 courgette, sliced into rounds (protein: 2g, fat: 0.6g, carbs: 6g, calories: 36)

For Glaze:

3 tbsp lemon juice (protein: 0.3g, fat: 0g, carbs: 2.5g, calories: 10)
2 tbsp beet juice (protein: 2g, fat: 0g, carbs: 10g, calories: 50)
2 cloves garlic, minced (protein: 0.5g, fat: 0g, carbs: 1g, calories: 8)
2 tbsp olive oil (protein: 0g, fat: 28g, carbs: 0g, calories: 240)
Freshly cracked black pepper and salt to taste

Total for the meal: Calories: 1234, Protein: 151g, Fat: 63.1g, Carbs: 39.5g

Cooking Instructions:

Preheat your grill to medium-high heat.
Assemble the kebabs by threading lamb, red and yellow peppers, and courgette onto skewers. Keep in mind to distribute the ingredients evenly among skewers.
In a small bowl, whisk together the lemon and beet juice, minced garlic, olive oil, salt, and black pepper to create the glaze. Coating should be smooth and well combined.
Place the skewers on the preheated grill and brush kebabs generously with the glaze.
Grill the kebabs, turning occasionally, until slightly charred on all sides, about 15 minutes.
During the last few minutes of grilling, brush on a final layer of the glaze for an extra flavorful finish.

Plating:

Use a rectangular or long oval serving dish. Arrange the skewers diagonally on the dish. Garnish with some fresh herbs like mint or parsley on the side for a pop of color. Brush an additional glaze on the kebabs for a shiny, appealing look. You can even scatter a few lemon wedges around the skewers. The vibrant mix of red and yellow peppers with the green herbs and a shiny glaze is a feast for the eyes, creating an overall colorful and appetizing presentation.