Zutaten

• 250g lean ground lamb
• 1 large zucchini, cut into 2cm chunks
• 1 red bell pepper, cut into 2cm chunks
• 1 red onion, cut into wedges
• 100g quinoa
• 200ml water or vegetable broth
• 100g cherry tomatoes, halved
• 1/2 cucumber, diced
• 2 cloves garlic, minced
• 1.5 tablespoons (22ml) olive oil, divided
• 1 lemon, juiced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried mint
• Handful of fresh parsley, chopped
• Handful of fresh mint, chopped
• Salt and black pepper to taste
• 4-6 wooden or metal skewers

Anleitung

1. 1.If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
2. 2.In a bowl, combine the ground lamb, minced garlic, dried oregano, dried mint, half of the olive oil, salt, and pepper. Mix well and form into small meatballs (about 2-3cm in diameter).
3. 3.Thread the lamb meatballs, zucchini chunks, red bell pepper, and red onion wedges alternately onto the skewers.
4. 4.While preparing the skewers, rinse the quinoa under cold water. In a small pot, bring the 200ml of water or broth to a boil, add the quinoa, reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed.
5. 5.Heat the remaining olive oil in a large pan or griddle over medium-high heat. Cook the skewers for 8-10 minutes, turning occasionally, until the lamb is cooked through and the vegetables are tender-crisp.
6. 6.Once the quinoa is cooked, fluff it with a fork. Stir in the cherry tomatoes, diced cucumber, fresh parsley, fresh mint, lemon juice, and a pinch of salt. Mix well.
7. 7.Serve the hot lamb skewers immediately over the herbed quinoa salad.

Nährwertinformationen

Warum dieses Rezept