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Recipe of the week - Lamb skewers with Pomegranate and Walnut Salad

Lamb skewers (or chicken) with Pomegranate and Walnut Salad

What you will need

For the lamb:

1 tablespoon extra virgin olive oil

2 large garlic cloves, crushed

juice of 1/2 lemon

1 tablespoon chopped fresh oregano

500 g boneless leg of lamb, trimmed of visible fat, cut into 2-cm dice

For the Pomegranate and Walnut Salad:

1 pomegranate, with seeds extracted

½ cup walnuts, lightly crushed

I preserved lemon (optional)

1 bunch parsley, roughly chopped

I bunch mint, shredded

1 spanish onion, finely sliced

5 ripe tomatoes, cut into wedges

Dressing: 

Equal parts red wine vinegar and extra virgin olive oil. A touch of salt.

How to bring it all together

1. Preheat the barbecue or heat a ridged cast-iron grill pan. Put the extra virgin olive oil, garlic and lemon juice in a bowl and stir to combine. Add the lamb and turn until well coated. Thread the cubes onto 4 skewers.

2. Cook the lamb under the grill or in the pan for about 7–8 minutes or until tender, turning frequently. 

3. Combine the pomegranate seeds, walnuts, parsley, mint, Spanish onion, tomato wedges, red vinegar and olive oil in a bowl. Toss gently.

4. Serve the kebabs with the salad.


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