These Kebabs are ideal for a BBQ but work just as well under the grill, super yummy and Gluten- Free.
Ingredients
- 2 tsp garlic, chopped
- 4 tbsp olive oil
- salt and freshly ground black pepper, freshly milled
- 600 g shoulder of British lamb, 3-4cm pieces, nice and chunky
For the salad
- 20 baby plum tomatoes, cut in half
- 200 g salted cashew nuts, whole
- 500 g cooked mixed quinoa. I like to use a mix of white and red for this salad, some ready cooked sachets of cooked quinoa work quite well, just pop in the microwave for 2 minutes.
- 4 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 4 tbsp parsley, finely chopped
- 4 tbsp basil, finely chopped
- salt and freshly ground black pepper
- 100 g Parmesan cheese, finely grated
Instructions
For the kebab
- Mix the garlic, oil, and salt and pepper together well.
- Pour over the meat and mix well.
- Thread onto skewers.
- Preheat a grill or large frying pan.
- Cook for 8-10 minutes, turning occasionally; the more colour, the better.
- Rest for about 10 minutes.
For the salad
- Place the tomatoes into a bowl and mix with the cashews.
- Add the cooked warmed quinoa and mix lightly.
- Add the oil, vinegar, herbs and season well with salt and pepper.
- Again lightly mix, spoon into bowls.
- Spoon over the grated cheese and serve.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Grilled Lamb Kebabs with Quinoa Cashew Tomato Salad
Amount per Serving
Calories
1334
% Daily Value*
Fat
71
g
109
%
Saturated Fat
15
g
94
%
Cholesterol
77
mg
26
%
Sodium
524
mg
23
%
Potassium
2775
mg
79
%
Carbohydrates
122
g
41
%
Fiber
18
g
75
%
Sugar
19
g
21
%
Protein
59
g
118
%
* Percent Daily Values are based on a 2000 calorie diet.
