Ingrédients

• 300g lean lamb leg, cubed
• 100g green or brown lentils, dry
• 150g cherry tomatoes
• 1 small cucumber, diced
• 1/2 red onion, thinly sliced
• 150g low-fat plain yogurt
• 1 lemon
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1 small bunch fresh parsley, chopped
• 1 small bunch fresh mint, chopped
• Salt and black pepper to taste

Instructions

1. 1.In a bowl, combine 1 tablespoon of olive oil, 1 minced garlic clove, cumin, coriander, paprika, salt, and pepper. Add the cubed lamb, toss to coat, and let it marinate for at least 15 minutes.
2. 2.While the lamb marinates, rinse the lentils and cook them in a pot of water according to package directions (typically 20-25 minutes). Drain well and set aside to cool slightly.
3. 3.Thread the marinated lamb cubes onto skewers, alternating with the cherry tomatoes.
4. 4.Heat a grill pan or skillet over medium-high heat. Lightly oil the pan and cook the skewers for 8-10 minutes, turning occasionally, until the lamb is cooked to your liking but remains tender.
5. 5.To make the salad, combine the cooked lentils, diced cucumber, sliced red onion, and half of the chopped parsley in a large bowl. Dress with the juice of half a lemon, 1 tablespoon of olive oil, salt, and pepper.
6. 6.Prepare the dip by mixing the yogurt, the remaining parsley, all the chopped mint, 1 minced garlic clove, and the juice from the other half of the lemon in a small bowl. Season with a pinch of salt.
7. 7.To serve, arrange the lentil salad on two plates, top with the warm lamb skewers, and add a dollop of the herbed yogurt dip on the side.

Informations nutritionnelles

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