Middle Eastern · Dinner
Grilled Lamb Cubes Skewers (High-Protein)
Lamb leg cubes marinate in garlic, lemon and cumin, then grill on skewers with chicken thigh alongside warm chickpeas. Served with tahini-yogurt sauce and parsley, the charred meat contrasts against tangy, fibre-rich chickpeas and creamy drizzle.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
640Calories
58.8gProtein
34.2gFat
28.1gCarbs
5.6gSugar
6.8gFiber
732mgSodium
257mgChol
8.9gSat Fat
1210mgPotassium
192mgCalcium
6.1mgIron
3.1mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Combine lamb and chicken cubes in a bowl with olive oil, garlic, lemon juice, cumin, smoked paprika, salt and black pepper until coated.
2
Marinate
Cover and chill for 45 minutes until the meat looks glossy and darkened.
3
Build
Thread lamb, chicken, onion and bell pepper chunks onto a skewer, packing snugly.
4
Grill
Cook on high heat for 12–15 minutes, turning every 3 minutes until charred and firm with no pink inside.
5
Plate
Warm drained chickpeas over medium heat, whisk yogurt with tahini, lemon and garlic until smooth, then slide skewer onto plate, drizzle sauce, scatter parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lamb leg, cut into 1.5-inch cubes
- 6.4 oz180g chicken thigh, boneless, cut into 1.5-inch cubes
- 1 cup85g, about a third of a 15oz can chickpea-cooked, drained
- 4 tbsp60ml olive oil
- 4 cloves4 cloves garlic
- 2 tbsp30ml lemon juice
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp smoked-paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
- 4 tbsp60g plain-yogurt
- 2 tbsp30g tahini
- 2 tsp2 tsp lemon-juice
- 1/2 tsp1/2 tsp garlic
- 2 tbsp8g parsley
- 11 onion, cut into chunks for skewering
- 11 bell-pepper, cut into chunks for skewering
