LAMB, TZATZIKI & QUINOA TABBOULEH MINI KEBABS
"This is the ultimate finger food"
2 x 350g lamb backstrap (or 700g lamb leg steak)
2 tbs extra virgin olive oil
½ cup (100g) quinoa
½ bunch flat-leaf parsley, leaves finely chopped, plus extra leaves to serve
½ bunch mint, leaves finely chopped
1 red onion, finely chopped
2 roma tomatoes, deseeded and finely chopped
¼ cup (60ml) extra virgin olive oil
Finely grated zest and juice of
1 Lebanese cucumber, grated 1 garlic clove, crushed 1½ cups (420g) thick Greek-style yoghurt
For the tabbouleh, bring a saucepan of water to the boil over medium heat. Add the quinoa and cook until tender. Drain and rinse under cold water to cool and then shake to drain excess water. Combine with remaining ingredients, season and set aside.
For the tzatziki, combine all ingredients in a bowl, season and set aside.
Brush the lamb with oil, then season well with salt and freshly ground black pepper. Heat a frypan over high heat, add the backstraps and cook, turning, for 6-7 minutes for medium rare. Set aside, lightly covered in foil to rest for 5 minutes.
Meanwhile, warm the tortillas in the oven or in a frypan. Serve the wraps topped with tabbouleh, tzatziki, lamb and extra parsley.
NUTRITION • 47G PROTEIN • 9G SAT FAT • 40G CARB • 7G SUGARS • 335MG SODIUM • 710 CAL (2980KJ)