Lamb Power Kebabs

Ingredients:

• 1 kg lamb leg, cubed
• 2 bell peppers (red and yellow), cubed
• 1 large red onion, cubed
• 2 tablespoon olive oil

For the marinade:

• 1/4 cup Greek yogurt
• 2 cloves of garlic, minced
• 2 teaspoon cumin
• 2 teaspoon coriander
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Start by preparing the marinade. Mix Greek yogurt, garlic, cumin, coriander, turmeric, 1 tablespoon olive oil, salt, and pepper in a bowl until well combined.
2. Add the lamb into the marinade and mix until the lamb is well coated. Let it marinate for at least 2 hours, preferably overnight.
3. When ready to cook, skewer the lamb, bell peppers, and red onion alternately onto kebab sticks.
4. Brush the kebabs lightly with the remaining olive oil.
5. Grill the kebabs on a preheated grill, turning often, for 15-20 minutes or until the lamb is cooked to your liking.
6. Serve hot with a side of tzatziki sauce and fresh greens.

Nutrition Facts (per serving):

• Calories: 400 kcal
• Protein: 45 g
• Fat: 20 g
• Carbs: 15 g

Plating:

Place a bed of fresh, colorful mixed greens on a large, clean white plate. Arrange one or two kebabs diagonally above the fresh greens. Drizzle with homemade tzatziki sauce and sprinkle with fresh herbs for added color and freshness. This plating approach offers a color contrast that highlights the vibrant vegetables and savory lamb. Expect a visually satisfying dish that perfectly delivers Mediterranean vibes and robust flavors, a tantalizing seared look on the lamb and veggies, and a fresh, bright presentation that will entice any diner.