Lamb Skewers + Greek Quinoa Salad

Servings:  4

Ready in: 45 minutes


  • 2 cloves garlic, crushed
  • 1 tsp dried oregano
  • 2 teaspoons olive oil
  • 3 tablespoons lemon juice


  • 400 g lean lamb leg steak, fat trimmed, cut into 2-3 cm cubes
  • 2 zucchini, cut into circles
  • 1 large capsicum, cut into 2 cm wide pieces

 For the Salad

  • ½ cup quinoa
  • 250 g punnet cherry tomatoes, halved
  • 2 cups chopped cucumber (deseeded if making in bulk)
  • ½ red onion, finely sliced
  • ¼ cup pitted kalamata olives, halved
  • 1 tsp dried oregano
  • 2 teaspoons olive oil
  • 2 tablespoons red wine vinegar
  • 50 g soft feta cheese

Combine the marinade ingredients in a shallow ceramic or glass bowl. Add lamb, and toss to coat. Cover and set aside in fridge for at least 30 minutes.

Meanwhile, make the salad. Rinse quinoa under cold running water. Place quinoa and 1 cups water in a medium saucepan. Bring to a boil over a medium heat, then reduce the heat to simmer on low for 15 mins. Remove from heat, fluff with a fork and transfer to a salad bowl.

Thread lamb pieces onto 8 skewers, alternating with lamb, zucchini and capsicum. Place a chargrill pan or barbecue on high heat and lightly spray/brush with olive oil. Cook the skewers for 6-10 minutes, turning occasionally, or until lamb is cooked. Transfer to a plate, cover and set aside to rest for 5 minutes.

Add tomatoes, cucumber, olives and onion to the quinoa. Mix through olive oil, vinegar and oregano then crumble over feta. Season with cracked black pepper.

Serve lamb skewers on the quinoa salad.

(If using wooden skewers, soak them in water for 20 mins to prevent burning. Otherwise use metal skewers.)

Nutrition Information (per serve):

383 Cal (1608 kJ), 31 g protein, 17 g fat (5 g saturated), 28 g carbohydrates (7 g sugar), 6 g fibre, 258 mg sodium