A vibrant and flavorful Paleo dish featuring tender lamb and sweet apricot skewers, served alongside a refreshing grain-free tabbouleh made with cauliflower, fresh mint, and parsley.
Zutaten
- 300g lamb loin, cut into 2.5cm cubes
- 6 dried apricots
- 1/2 red onion, cut into chunks
- 45ml olive oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- Salt and black pepper to taste
- 1/2 medium head cauliflower, roughly chopped
- 100g cherry tomatoes, halved
- 1/2 cucumber, finely diced
- 1 small bunch fresh parsley, finely chopped
- 1 small bunch fresh mint, finely chopped
- 1 lemon, for juice
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Anleitung
- 1.In a bowl, toss the lamb cubes with 15ml of olive oil, cumin, coriander, cinnamon, salt, and pepper. Thread the lamb, dried apricots, and red onion chunks onto 4 skewers, alternating ingredients.
- 2.Heat a grill pan or large skillet over medium-high heat. Cook the skewers for 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness. Set aside to rest.
- 3.To make the tabbouleh, place the chopped cauliflower into a food processor and pulse until it resembles coarse grains. Avoid over-processing.
- 4.Transfer the riced cauliflower to a large bowl. Add the halved cherry tomatoes, diced cucumber, chopped parsley, and chopped mint.
- 5.In a small bowl, whisk together the juice of one lemon and the remaining 30ml of olive oil. Season with salt and pepper.
- 6.Pour the dressing over the cauliflower mixture and toss well to combine. Divide the tabbouleh between two plates and top with the lamb skewers to serve.
Nährwertinformationen
Warum dieses Rezept
This recipe is a fantastic source of high-quality protein from lamb and is rich in fiber, vitamins, and minerals from the diverse vegetables. The grain-free cauliflower tabbouleh makes it a low-carb, nutrient-dense, and delicious Paleo-friendly meal.
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