Lamb Kebabs with Tzatziki Sauce and Quinoa

Ingredients

• 1.5 lb Lamb, cubed
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 2 cloves Garlic, minced
• 1 tsp Dried oregano
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Cucumber, grated and squeezed dry
• 1 cup Plain Greek yogurt
• 1 clove Garlic, minced (for tzatziki)
• 2 tbsp Fresh dill, chopped
• 1 cup Quinoa
• 2 cups Water

Instructions

1. 1In a bowl, combine the 1.5 lb lamb, cubed, with the 2 tbsp olive oil, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well to coat the lamb evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to overnight.
2. 2While the lamb is marinating, prepare the tzatziki sauce. In a separate bowl, combine the 0.5 cup grated cucumber (squeezed dry), 1 cup plain Greek yogurt, 1 clove minced garlic, and 2 tbsp chopped fresh dill. Stir everything together until well combined.
3. 3Thread the marinated lamb cubes onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before threading the lamb to prevent burning.
4. 4Preheat your grill to medium-high heat, which is about 400-450°F (200-230°C).
5. 5Place the lamb kebabs on the preheated grill. Grill for 8-10 minutes, turning them occasionally, until the lamb is cooked through and has a nice char. The internal temperature should reach 145°F (63°C) for medium-rare, or higher depending on your preference.
6. 6While the kebabs are grilling, cook the 1 cup quinoa. Bring the 2 cups of water to a boil in a medium saucepan. Add the 1 cup quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is fluffy. Let it stand covered for 5 minutes off the heat before fluffing with a fork.
7. 7Remove the lamb kebabs from the grill and let them rest for a few minutes before serving. Serve the grilled lamb kebabs alongside the prepared tzatziki sauce and the fluffy quinoa.

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