Moroccan Spiced Lamb Skewers with Quinoa Tabbouleh

Sure, let’s create a recipe using lamb as the primary ingredient. We’ll call this dish “Moroccan Spiced Lamb Skewers with Quinoa Tabbouleh.”

Ingredients:

For the Lamb Skewers:

• 1 kg of lean lamb steak, cut into cubes (contents: 2000 calories, 222g protein, 88g fat, 0g carbs)
• 2 tbsp of olive oil (contents: 240 calories, 0g protein, 28g fat, 0g carbs)
• 2 tsp of Moroccan spice mix
• Salt to season

For the Quinoa Tabbouleh:

• 1 cup of uncooked quinoa (703 calories, 26g protein, 12g fat, 125g carbs)
• 1 large diced cucumber
• 2 large diced tomatoes
• 1 bunch of fresh parsley, finely chopped
• 2 tbsp of lemon juice
• Salt and pepper to season

Instructions:

1. Toss the lamb cubes in olive oil, Moroccan spice, and a pinch of salt.
2. Thread the lamb onto skewers and set aside to marinate for at least 30 minutes.
3. While the lamb is marinating, cook the quinoa as per the package instructions, then let it cool.
4. In a bowl, combine cooled quinoa, diced cucumber, tomatoes, chopped parsley, lemon juice, and season with salt and pepper to taste.
5. Preheat your grill or barbecue. Cook the lamb skewers for 3–4 minutes each side, or to your liking.
6. Serve the skewers on top of the quinoa tabbouleh.

Nutritional Information Per Serving (Serves 4):

• Calories: 735.75
• Protein: 62g
• Fat: 30g
• Carbs: 31.25g

Plating:

Place a generous spoonful of quinoa Tabbouleh in the middle of your plate, creating a small mound. Lay two of your perfectly grilled Moroccan spiced lamb skewers on top of the quinoa, creating an ‘X’ shape. Sprinkle fresh parsley around the plate for extra color. The quinoa adds a bright, vibrant element to the dish while the sizzling spiced lamb skewers make it hearty and satisfying. The dish should look colorful, fresh, and enticing—a true representation of beautiful Moroccan flavors.