Grilled Lamb Kebabs With Quinoa Cashew Tomato Salad

4.0/5 rating (2 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 12-15 mins
  • Difficulty: Very Easy
  • Print Recipe:
Grilled Lamb Kebabs With Quinoa Cashew Tomato Salad

These Kebabs are ideal for a BBQ but work just as well under the grill, super yummy and Gluten Free.

Ingredients

  • 2 tsp chopped garlic
  • 4 tbsp olive oil
  • salt and freshly milled black pepper
  • 600g shoulder of lamb, 3-4cm pieces, nice and chunky
  • For the Salad
  • 20 baby plum tomatoes cut in half
  • 200g salted cashew nuts, whole
  • 500g roughly, cooked quinoa. I like to use a mix of white and red for this salad, some ready cooked sachets of cooked quinoa work quite well, just pop in the microwave for 2 minutes.
  • 4-5 tbsp extra virgin olive oil
  • 2-3 tbsp Sherry vinegar
  • 4 tbsp finely chopped parsley
  • 4 tbsp finely chopped basil
  • salt & freshly ground black pepper
  • 100g roughly, finely grated fresh Parmesan cheese

Method

For the Kebabs

  • Mix the garlic, oil and salt and pepper together well.
  • Pour over the meat and mix well.
  • Thread onto skewers.
  • Pre heat a grill or large frying pan.
  • Cook for 8-10 minutes turning occasionally, the more colour the better.
  • Rest for about 10 minutes.

For the Salad

  • Place the tomatoes into a bowl and mix with the cashews.
  • Add the cooked, warmed quinoa and mix lightly.
  • Add the oil, vinegar, herbs and season well with salt and pepper.
  • Again lightly mix, spoon into bowls.
  • Spoon over the grated cheese and serve.

That’s it!

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