Recipe: Lamb Skewers with Quinoa Tabbouleh

Ingredients:

For the Skewers:

• 800g lean lamb leg, cut into cubes (689 kcal, 81g protein, 37g fat, 0g carbs)
• 2 garlic cloves, minced (9 kcal, 0.38g protein, 0.03g fat, 2g carbs)
• 1 tbsp olive oil (119 kcal, 0g protein, 13.5g fat, 0g carbs)
• 1 tsp cumin (8 kcal, 0.37g protein, 0.47g fat, 0.93g carbs)
• Salt and pepper to taste

For the Tabbouleh:

• 1 cup cooked quinoa (222 kcal, 8.14g protein, 3.55g fat, 39.4g carbs)
• 1 bunch fresh parsley, chopped (22 kcal, 1.78g protein, 0.47g fat, 3.73g carbs)
• 1 cucumber, diced (45 kcal, 2 g protein, 0g fat, 11g carbs)
• 2 tomatoes, diced (44 kcal, 2 g protein, 0g fat, 9g carbs)
• 1 lemon, juiced (12 kcal, 0.17g protein, 0.12g fat, 3.8g carbs)
• 1 tbsp olive oil (119 kcal, 0g protein, 13.5g fat, 0g carbs)
• Salt and pepper to taste

Instructions:

Skewers:

1. In a bowl, mix together the lamb, minced garlic, olive oil, cumin, salt, and pepper.
2. Thread the lamb cubes onto skewers.
3. Grill the skewers for 10-15 minutes, turning regularly, until the lamb is cooked to your liking.

Tabbouleh:

1. In a large bowl, combine the cooked quinoa, chopped parsley, diced cucumber, diced tomato, lemon juice, olive oil, salt, and pepper.
2. Mix well to combine.

Nutritional Content per Serving (Serves 4):

• Kcal: 321
• Protein: 23.17g
• Fat: 14.08g
• Carbs: 16.53g

Plating:

Serve 2-3 lamb skewers over a generous scoop of quinoa tabbouleh on each plate. The skewers should be positioned diagonally across the plate for a striking presentation. Spoon a little extra tabbouleh next to the skewers. The vibrant colors of the tabbouleh should contrast beautifully with the browned lamb, making the dish as pleasing to the eyes as it is to the palate. Garnish with a slice of lemon on the side for an extra pop of color.