Recipe Name: “Mighty Lamb Kebabs with Quinoa Tabbouleh”

Ingredients:

For the Lamb Kebabs:

• 500g lean lamb, cut into cubes (700 calories, 60g protein, 50g fat, 0g carbs)
• 2 cloves garlic, minced (10 calories, 0.4g protein, 0g fat, 2g carbs)
• 1 tbsp. olive oil (120 calories, 0g protein, 14g fat, 0g carbs)
• 1 tsp. cumin
• 1 tsp. coriander
• Salt and pepper to taste

For the Quinoa Tabbouleh:

• 1 cup cooked quinoa (220 calories, 8g protein, 3.5g fat, 39g carbs)
• 1 cup fresh parsley, chopped (22 calories, 2g protein, 0.5g fat, 4g carbs)
• 1/2 cup fresh mint, chopped (12 calories, 0.9g protein, 0.3g fat, 2g carbs)
• 1 large tomato, diced (22 calories, 1g protein, 0.2g fat, 5g carbs)
• 1 cucumber, diced (45 calories, 2g protein, 0g fat, 11g carbs)
• 2 tbsp. lemon juice
• 1 tbsp. olive oil (120 calories, 0g protein, 14g fat, 0g carbs)
• Salt and pepper to taste

Instructions:

1. Marinate the lamb cubes with garlic, olive oil, cumin, coriander, salt, and pepper. Let it sit for at least 30 minutes.
2. Preheat the grill on medium heat. Thread the lamb onto skewers and grill for 10-12 minutes, turning occasionally, until they’re cooked to your liking.
3. While the lamb is grilling, prepare the quinoa tabbouleh. In a large bowl, combine the cooked quinoa, parsley, mint, tomato, cucumber, lemon juice, olive oil, salt, and pepper. Toss well to combine.
4. Serve the lamb kebabs with the quinoa tabbouleh on the side.

Nutritional Information per Serving (serves 4):

• Calories: 390
• Protein: 18.3g
• Fat: 20.5g
• Carbs: 15.3g

Plating:

Place a generous scoop of the vibrant green quinoa tabbouleh in the center of a clean, white plate. Arrange two lamb kebabs on top of the tabbouleh, crossing them over each other for a visually appealing presentation. Garnish with a sprig of fresh mint and a lemon wedge. The final dish should look colorful, fresh, and appetizing, with the contrasting colors of the tabbouleh and the grilled lamb making it a feast for the eyes as well as the palate.