Meal: Spicy Lamb Kebabs with Side Lentil Salad

Ingredients

For the Lamb Kebabs:

• 1 kg lamb shoulder, cut into chunks (high in protein)
• 2 garlic cloves, minced
• 1 tbsp chilli flakes
• 2 tbsp olive oil
• 1 lemon, zest and juiced
• Salt to taste

For the Lentil Salad:

• 1 cup green lentils (high in protein)
• 1 red onion, finely chopped
• 1 cucumber, diced
• 2 tomatoes, diced
• A handful of fresh mint leaves
• 2 tbsp extra virgin olive oil
• 1 lemon, juiced
• Salt to taste

Cooking Instructions

1. Marinate the lamb chunks with minced garlic, chilli flakes, olive oil, lemon zest, lemon juice and salt. Leave it to rest for at least 2 hours for flavours to infuse.
2. In the meantime, cook the lentils according to packet instructions, then let it cool.
3. Mix together the cooled lentils, red onion, cucumber, diced tomatoes, and fresh mint leaves.
4. For the salad dressing, whisk together the extra virgin olive oil, lemon juice, and salt. Toss this in lentil salad and keep aside.
5. Now, grill the marinated lamb chunks on a hot barbecue or under a hot grill for around 10-15 minutes, turning occasionally, until they’re well-cooked and slightly charred.
6. Pair the spicy lamb kebabs with this fresh and protein-rich lentil salad and serve immediately.

Macros per serving

(This recipe makes 4 servings)

• Calories: 550 calories
• Protein: 40 grams
• Fat: 28 grams
• Carbs: 35 grams

Plating:

Lay a bed of lentil salad across a spacious plate, ensuring the bright colors of the vegetables are visible. Skewer 3-4 lamb pieces onto two kebabs, and gently rest them on top of the salad. Let the arrangement be natural and casual, yet tantalising. Finally, garnish with extra mint leaves and a light drizzle of olive oil for that glossy finish. The final plate must evoke the vibrant, exciting flavours of a Middle Eastern market – fresh, colorful and inviting.