HONEY HARISSA LAMB SKEWERS

Smoky and slightly spicy grilled lamb skewers with a fresh, Greek style quinoa salad. The recipe makes enough for 3-4 skewers.

PREP 20m

COOK 15m

TOTAL 35m

SERVES 2

Ingredients:

  • 300g lamb leg steaks, diced into chunks

  • 1 red pepper, chopped

  • 1 small red onion, chopped

  • 1 tbsp harissa paste

  • 1 tbsp honey

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 100g quinoa

  • 300ml chicken or vegetable stock

  • 1/2 cucumber, deseeded and chopped

  • 10 cherry tomatoes, quartered

  • 1/2 block feta cheese, cubed

  • 10-15 kalamata olives, pitted

  • 1/4 small red onion, finely diced

  • Juice of 1/2 lemon

  • 1 tbsp olive oil

  • Small handful of basil and parsley, finely chopped

Instructions:

  1. In a large bowl, combine the diced lamb with chopped red onion, red pepper, harissa paste, honey, salt, and pepper. Mix well to coat the lamb evenly. Thread the lamb, peppers, and onions onto skewers, reserving any extra marinade for brushing while cooking. Set aside.

  2. In a saucepan, bring the chicken or vegetable stock to a boil. Add the quinoa and simmer for 20 minutes or until the stock has evaporated. Remove from heat and let it steam for 10 minutes to absorb any remaining liquid.

  3. Meanwhile, grill the lamb skewers for 3-5 minutes on each side, brushing with the reserved marinade halfway through and turning to cook evenly.

  4. While the skewers are cooking, prepare the salad. Dice the cucumber, tomatoes, feta cheese, and red onion. Once the quinoa has cooled slightly, mix it with the diced vegetables, feta cheese, olives, herbs, olive oil, and lemon juice. Toss everything together until well combined.

  5. Serve the quinoa salad on a platter or individual plates, topped with the grilled lamb skewers.