Brochetas de cordero a la parrilla con tabulé

Ingredientes

• 600 g butterflied lamb leg
• 1 red onion
• 2 capsicums
• olive oil
• salt
• 1/2 cup quinoa
• 1 avocado
• 2 tomatoes
• 1/2 red onion (small onion)
• 75 g parsley
• 10 g mint
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 50 g cucumber
• salt
• 250 g Greek yoghurt
• 2 tbsp lime juice
• 5 mint
• 100 cucumber
• 1 clove garlic
• salt

Preparación

1. 1

   --- Tabbouleh ---

2. 2

   cook quinoa: Cook the quinoa according to the packet

3. 3

   chop herbs: Chop the parsley & mint finely or use a food processor to do it quicker

4. 4

   dice vegetables: Dice the cucumber, onion, avocado & tomatoes into small pieces (see attached photo)

5. 5

   cool quinoa: Once the quinoa has cooked allow to cool for 10 minutes and toss all the ingredients together

6. 6

   Store in the fridge until ready to use

7. 7

   --- Lamb Kebabs ---

8. 8

   cut lamb: Cut the lamb leg into bite-sized pieces (approx. 2-3cm)

9. 9

   cut vegetables: Cut the onion & capsicums into similar sized pieces

10. 10

    skewer: Place all the pieces onto BBQ skewers, oil & season them

11. 11

    Cook the skewers on direct heat on the BBQ @200c for 6-8 minutes, turning every 2 minutes for even cooking

12. 12

    rest: Allow to rest for 2-3 minutes before serving *see tips*

13. 13

    --- Yoghurt Dressing ---

14. 14

    Grate the cucumber using the smallest edge on a box grater

15. 15

    Dice the mint finely and crush the garlic

16. 16

    Mix all ingredients together (incl any cucumber juice) and store in the fridge until ready to use!