Grilled Lamb Kabobs + Red Quinoa & Tomato Grain Salad

Grilled Lamb Kabobs

2 lbs. lamb leg meat cut into 2-inch squares

2 red peppers 

2 yellow peppers

1 red onion

3 Tbsp. olive oil 

3 cloves of garlic, finely chopped

Juice and zest of a lemon

2 tsp. kosher salt

1 tsp. cracked black pepper

3 Tbsp. fresh oregano, finely chopped

Place the cubes of your leg of lamb into a large mixing bowl. Chop the peppers and red onions in roughly 2-inch pieces. You want them to be about the same size as your meat. Add the olive oil, garlic, lemon juice and zest, salt, pepper, and fresh oregano to the bowl and mix thoroughly to coat the vegetables and meat.  Marinate at room temp for at least 30 minutes, or up to 3 hours in the refrigerator. Soak bamboo skewers according to the package directions and start the kabobs off with a piece of onion, then pepper, then meat chunk. Repeat this process until you’ve filled your skewer. Repeat this process over again until you’ve used all of your ingredients. Preheat your grill to 450 degrees, place the skewers on the hot grill, and cook for about 5-6 minutes on each side. This will give you a solid medium rare. Continue to cook until you’ve reached a temperature you are happy with. 

Red Quinoa & Tomato Grain Salad

2 cups cooked red quinoa (any cooked grain can easily be substituted)

1 cup cherry tomatoes, halved

1 cup small mozzarella balls, halved

1/2 cup chopped walnuts

1/2 cup sliced radishes

1/4 cup chopped basil

1/4 cup chopped flat leaf parsley 

Citronette

1/2 cup olive oil

1 clove garlic, finely crushed

Juice and zest of a lemon

Salt and pepper to taste

Pinch of red chili flakes

Add the grains, tomatoes, herbs, and mozzarella to a mixing bowl. In a separate bowl, whisk together the Citronette ingredients. Pour over the grains and gently mix. After about 20 minutes you may need to add a touch more salt and pepper. Quinoa loves to soak up the flavor. This is best served at room temperature.

Last but not least…enjoy!