Glazed Lamb Kebabs with Quinoa Salad

Ingredients:

1. 2 pounds of lamb leg, cut into 1-inch cubes
2. Olive oil
3. Salt and pepper
4. 2 cloves of garlic, minced
5. 1 teaspoon of cumin
6. 1/2 teaspoon of paprika
7. Zest and juice of one lemon
8. 1 cup of quinoa
9. 2 cups of vegetable broth
10. 1 cup of chopped red bell pepper
11. 1 cup of chopped yellow bell pepper
12. 1 cup of chopped cucumber
13. 1/2 a cup of chopped fresh mint
14. 1/2 a cup of chopped fresh flat-leaf parsley

Cooking Instructions:

1. In a bowl, mix olive oil, minced garlic, cumin, paprika, lemon zest, lemon juice, salt, and pepper. Add the lamb cubes, coating them well. Let them marinate for at least 1 hour.
2. While the lamb is marinating, rinse the quinoa under cold water. Bring the vegetable broth to a boil in a pot, add quinoa, and reduce to a simmer. Cover and cook until all the broth has been absorbed, about 15 minutes.
3. Combine chopped red and yellow bell peppers, chopped cucumber, and the herbs in a large bowl. When the quinoa is cooked, add it to the bowl and mix well.
4. Skewer the marinated lamb cubes. Grill over medium-high heat until browned and cooked to your desired level of doneness.
5. Serve the lamb skewers atop a bed of quinoa salad.

Nutritional Information per Serving:

• Calories: 600
• Protein: 50g
• Fat: 30g
• Carbs: 40g

Plating:

Arrange a generous portion of the vibrant quinoa salad in the middle of the plate creating a mounded base. Place the hot, fresh off the grill, lamb skewers angled atop the quinoa bed. The lamb should have a beautiful sear giving a contrast in color to the salad. A light sprinkle of fresh herbs can be added for extra color and freshness. The final presentation should highlight the-colorful, textural contrasts and the tantalizing aroma should be evident, inviting the diner to delve into the flavorsome dish.