Quinoa is a great source of protein, containing all 9 types of amino acid. There are white or red varieties, and both are readily available. Serve this dish with some wild rocket leaves.
Spiced Lamb Kebabs with Quinoa & Minted Yoghurt
Ingredients
- 750g boneless leg of lamb, cubed
- 200g red quinoa
- 2 ripe tomatoes, diced
- 1 bunch fresh parsley, chopped
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper
For the lamb marinade:
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 and ½ tsp ground coriander
- 1 and ½ tsp ground turmeric
- 4 garlic cloves, chopped
- 50ml extra virgin olive oil
- 50ml lemon juice
- 1 bunch coriander, chopped
For the minted yoghurt:
- 150g Greek yoghurt
- 2 tbsp fresh mint, chopped
- Salt and pepper
Steps
- Step 1
Place the cubed lamb in a plastic container, combine the marinade ingredients, add to the lamb and stir well until coated. Cover and leave to marinate in the fridge overnight.
- Step 2
Remove an hour before cooking. Thread the cubed lamb on to 8 metal skewers and cook on a pre-heated barbecue or grill pan for 3 minutes on each side until charred on the outside and still a little pink on the inside. Loosely cover with foil and rest for 5 minutes.
- Step 3
Meanwhile, prepare the quinoa salad. Dry-fry the quinoa in a saucepan over a medium heat for 2-3 minutes until starting to brown. Add 400ml cold water to the pan, cover and simmer gently for 15 minutes.
- Step 4
Transfer to a bowl and set aside to cool. Stir in the tomatoes, parsley, oil and vinegar, and season to taste.
- Step 5
To make the minted yogurt sauce, blitz the yogurt, mint and a little salt and pepper in a blender until speckled green.
- Step 6
Serve with the lamb skewers, quinoa salad and a few rocket leaves.
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By The Healthy Employee
- Servings: 4
- Meals or Courses: LunchMainsStarter
- Dish Type: BBQSpicy
- Special Diet: Gluten free
- Seasons and Occasions: AutumnBonfire NightFather's DayMother's DaySpringSummerWinter
- Difficulty Level:
- Ratings:
- Created: November 17, 2010
