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Paleo Moroccan Lamb Skewers with Quinoa salad



Moroccan Lamb SkewersIssue 25Food2
8 x 25cm branches of rosemary
600g lamb mince
1/3 cup gluten-free breadcrumbs
3 garlic cloves, crushed
1/4 cup flat-leaf parsley, chopped
1 Tbs ground cumin, toasted
1 tsp ground fennel seeds, toasted
2 tsp sea salt
1 egg, beaten
Avocado oil, to drizzle
Lemon wedges and small coriander sprigs to serve

Quinoa Salad
1 cup quinoa
1/2 cup finely chopped coriander
2 Tbs chopped mint
1/4 cup pine nuts, toasted
Juice and grated zest of one lemon

Start by putting the quinoa salad together.
     First cook the quinoa by bringing one and a half cups of salted water to the boil then adding the quinoa. Bring back to the boil, then immediately reduce to the lowest heat possible and simmer very gently, with the lid on, for 15 minutes. Don't stir it, touch it or remove it.
     Remove the saucepan from the heat and set aside with the lid still on, for about five minutes.
     Then mix through the coriander, mint and pine nuts. Drizzle with lemon juice and sprinkle with the zest. Then set the quinoa aside.

Now get on to your skewers. Preheat a barbecue grill or chargrill pan to a medium heat, then get your rosemary skewers ready by removing the leaves. Leave about 5cm with the leaves still on at one end.
     Combine the lamb mince, breadcrumbs, garlic, parsley, cumin, fennel and salt together in a bowl. Mix the ingredients well with your hands, then add the egg and mix again to combine all ingredients.
     Divide the meat mixture into eight equal amounts, then roll each of them into a ball. Place each ball on the end of a skewer, then slowly with your hands work the meat down the skewer to spread it evenly, to a length of about 10cm.
     Put the skewers in the fridge for 10 minutes to set firm, then, when they're ready, drizzle each chilled skewer with a little bit of avocado oil. Distribute the oil by hand along the meat.
     Place the skewers on the barbecue grill and cook them at a medium heat for about 10 minutes, turning occasionally. You want the outside to be golden brown with a little crust, while the inside is just cooked and moist.
     Serve with quinoa salad, lemon wedges and a few small coriander sprigs.

 

More Paleo recipes: 

Issue 25 Food Issue 25 Food Issue 25Food4
Coconut & Lime Tartlets Banana Bread Bacon & Zucchini muffins

Clean Living Book

Extract reproduced from Clean Living Cookbook by Scott Gooding & Luke Hines

 

 



  




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