By Juanita Franco
Preheat a grill or grill pan over medium-high heat.
In a large bowl, mix 2 tablespoons of olive oil, juice of half a lemon, salt, and pepper. Add the lamb cubes and toss to coat. Thread the lamb cubes onto the pre-soaked wooden skewers.
Grill the lamb skewers for about 8-10 minutes, turning occasionally, until nicely charred on the outside and cooked through to your liking. Remove and let rest.
Rinse the quinoa in a fine mesh strainer under cold water. In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork and let cool.
In a large bowl, combine diced tomatoes, half of the diced cucumber, chopped parsley, cooked quinoa, and the remaining lemon juice. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to combine. Set aside.
On the same grill, place the sliced bell peppers and grill for 5-7 minutes until tender and slightly charred. Remove from the grill.
To make the dairy-free cucumber-yogurt sauce, place the remaining half of the cucumber into a blender or food processor with the coconut or almond yogurt, a pinch of salt, and pepper, and blend until smooth. Adjust seasoning to taste.
Serve the grilled lamb kebabs with quinoa tabbouleh, grilled bell peppers, and a side of cucumber-yogurt sauce.
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By Juanita Franco
This Main Course Gluten-Free Dairy-Free recipe is ready in 60 minutes and features lamb leg or shoulder, cut into cubes, quinoa, water and other delicious ingredients. Contains 520 calories total.
Preheat a grill or grill pan over medium-high heat.
In a large bowl, mix 2 tablespoons of olive oil, juice of half a lemon, salt, and pepper. Add the lamb cubes and toss to coat. Thread the lamb cubes onto the pre-soaked wooden skewers.
Grill the lamb skewers for about 8-10 minutes, turning occasionally, until nicely charred on the outside and cooked through to your liking. Remove and let rest.
Rinse the quinoa in a fine mesh strainer under cold water. In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork and let cool.
In a large bowl, combine diced tomatoes, half of the diced cucumber, chopped parsley, cooked quinoa, and the remaining lemon juice. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to combine. Set aside.
On the same grill, place the sliced bell peppers and grill for 5-7 minutes until tender and slightly charred. Remove from the grill.
To make the dairy-free cucumber-yogurt sauce, place the remaining half of the cucumber into a blender or food processor with the coconut or almond yogurt, a pinch of salt, and pepper, and blend until smooth. Adjust seasoning to taste.
Serve the grilled lamb kebabs with quinoa tabbouleh, grilled bell peppers, and a side of cucumber-yogurt sauce.
Calories per Serving: 520
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