Grilled Lamb Kebabs & Tabbouleh

🧂 Ingredients

• 600 g butterflied lamb leg
• 1 red onion
• 2 capsicums
• olive oil
• salt
• 1/2 cup quinoa
• 1 avocado
• 2 tomatoes
• 1/2 red onion

  small onion
• 75 g parsley
• 10 g mint
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 50 g cucumber
• salt
• 250 g Greek yoghurt
• 2 tbsp lime juice
• 5 mint
• 100 cucumber
• 1 clove garlic
• salt

Instructions

• 1 Cook the quinoa according to the packet
• 2 Chop the parsley & mint finely or use a food processor to do it quicker
• 3 Dice the cucumber, onion, avocado & tomatoes into small pieces (see attached
  photo)
• 4 Once the quinoa has cooked allow to cool for 10 minutes and toss all the
  ingredients together
• 5 Store in the fridge until ready to use
• 6 Cut the lamb leg into bite-sized pieces (approx. 2-3cm)
• 7 Cut the onion & capsicums into similar sized pieces
• 8 Place all the pieces onto BBQ skewers, oil & season them
• 9 Cook the skewers on direct heat on the BBQ @200c for 6-8 minutes, turning every
  2 minutes for even cooking
• 10 Allow to rest for 2-3 minutes before serving *see tips*
• 11 Grate the cucumber using the smallest edge on a box grater
• 12 Dice the mint finely and crush the garlic
• 13 Mix all ingredients together (incl any cucumber juice) and store in the fridge
  until ready to use!

Nutrition Info