For a taste of the Middle-East try these lamb skewers and tabouli salad.
Ingredients
- 2/3 cup lemon juice
- 1/4 cup olive oil
- 2 teaspoons dried oregano
- 500g lamb leg steaks, cut into 2cm cubes
- 400g can chickpeas, drained, rinsed
- 2 tablespoons tahini
- 1/4 cup quinoa
- 1 1/2 cups flat-leaf parsley leaves
- 1 medium tomato, finely chopped
- Pita bread, to serve
Method
- Step 1Combine 2 tablespoons lemon juice, 1 tablespoon oil and oregano in a glass or ceramic bowl. Add lamb. Toss to coat. Cover. Refrigerate for 3 hours, if time permits.
- Step 2Cook chickpeas in a saucepan of boiling water for 2 minutes. Drain well. Cool for 5 minutes. Process chickpeas, tahini and remaining lemon juice until smooth. Season with salt. Transfer to a bowl.
- Step 3Place quinoa and 1/2 cup cold water in a small saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until softened and water has absorbed. Drain. Rinse. Transfer to a bowl. Add parsley, tomato and 2 tablespoons olive oil.
- Step 4Thread lamb onto skewers. Heat a chargrill plate over medium-high heat. Cook lamb, turning, for 5 minutes for medium, or until cooked to your liking. Serve with tabouli, hummus and bread.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2118 kj
Energy
31g
Fat Total
7g
Saturated Fat
7g
Fibre
34g
Protein
88mg
Cholesterol
263.79mg
Sodium
4g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Try using chicken breast or trimmed chicken thigh fillets instead of lamb.
- Author: Kirrily La Rosa & Alison Adams
- Image credit: Craig Wall
- Publication: Super Food Ideas
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