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Gluten Free
These Kebabs are ideal for a BBQ but work just as well under the grill, super yummy and Gluten- Free.
Servings 4
Calories 1334 kcal
Prep Time20 mins
Cook Time12 mins
Total Time32 mins

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.
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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.
Keyword lamb
Course Lamb, Salad
Cuisine ITV This Morning, Spring, Summer
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