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.