Try this delicious recipe, courtesy of our friends at Gourmet Garden.
Cut the lamb into 3 cm cubes and place in a bowl. Add thyme, oregano, garlic and half the oil, season well with salt and pepper and mix thoroughly. Cover and set aside for 20 minutes.
Cut each capsicum into four, discarding the seed pod and stem and trim away the inner ribs. Use a vegetable peeler to cut the zucchini into thin strips. Sprinkle lightly with olive oil and salt. Heat a heavy iron pan or barbecue hotplate and grill the capsicum and zucchini until zucchini is soft and well browned and capsicum is blackened and blistered on the skin.
Transfer capsicum to a bowl, cover with cling wrap and set aside for a few minutes. The steam in the bowl will make it easy to remove the capsicum skin. When skinned, cut into thin strips.
Cook the quinoa in lightly salted water (or in chicken or vegetable stock if you prefer) following directions on the pack. Drain and spread on a plate to cool.
Reheat the hot plate to medium. Thread the lamb onto skewers and cook, turning often, until the surface is well browned and the lamb cooked, but still marginally pink inside, 10-12 minutes.
In a bowl, combine the zucchini, peeled capsicum, quinoa, spring onions, lime juice and parsley with the remaining olive oil, and season to taste with salt and pepper. Toss lightly, mound on plates and top with skewers.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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