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Recipe Of The Week - Spiced Lamb Kebabs With Minted Yogurt


Quinoa is a great source of protein, containing all 9 types of amino acid. There are white or red varieties, and both are readily available. Serve this dish with some wild rocket leaves.

Serves 4


  • 750g boneless leg of lamb, cubed
  • 200g red quinoa
  • 2 ripe tomatoes, diced
  • 1 bunch fresh parsley, chopped
  • 4 TBS extra virgin olive oil
  • 2 TBS red wine vinegar
  • Salt and pepper

For the lamb marinade:

  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 and 1/2 tsp ground coriander
  • 1 and 1/2 tsp ground turmeric
  • 4 garlic cloves, chopped
  • 50ml extra virgin olive oil
  • 50ml lemon juice
  • 1 bunch coriander, chopped

For the minted yogurt sauce:

  • 150g Greek yogurt
  • 2 TBS fresh mint, chopped
  • Salt and pepper



  1. Place the cubed lamb in a plastic container, combine the marinade ingredients, add to the lamb and stir well until coated. Cover and leave to marinate in the fridge overnight
  2. Remove an hour before cooking. Thread the cubed lamb on to 8 metal skewers and cook on a pre-heated barbecue or grill pan for 3 minutes on each side until charred on the outside and still a little pink on the inside. Loosely cover with foil and rest for 5 minutes
  3. Meanwhile, prepare the quinoa salad. Dry-fry the quinoa in a saucepan over a medium heat for 2-3 minutes until starting to brown. Add 400ml cold water to the pan, cover and simmer gently for 15 minutes
  4. Transfer to a bowl and set aside to cool. Stir in the tomatoes, parsley, oil and vinegar, and season to taste.
  5. To make the minted yogurt sauce, blitz the yogurt, mint and a little salt and pepper in a blender until speckled green
  6. Serve with the lamb skewers, quinoa salad and a few rocket leaves


For full details of our Employee Nutrition Services, please find our brochure here and to chat through how this may be implemented in your workplace please call Anna on 07778 218009.

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The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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