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🥗 Lamb Skewers with Cold Cauliflower and Lentil Salad

497 kcal · 30 min · 4 servings

Ingredients

• 120 g Puy lentils
• 600 g lamb loin
• 4 tsp olive oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 pinches chili flakes
• 10 g parsley (0.5 bunch)
• 10 g mint (0.5 bunch)
• 1 clove garlic
• 500 g cauliflower (0.5 cauliflower)
• 4 tbsp lemon juice
• 0.5 pomegranate
• 350 g Greek yogurt
• 30 g tahini (2 tbsp; sesame paste)
• 1 lime (juice)
• salt
• 1 tsp honey
• pepper
• 8 wooden skewers

Instructions

1. 1. Pour twice as much water as lentils into a pot and bring it to a boil.
2. 2. Cook the lentils at medium heat for 35 to 40 minutes until tender.
3. 3. Rinse the lamb meat under running water and pat it dry with a kitchen towel.
4. 4. Cut the meat into small cubes and place them in a bowl.
5. 5. Add 3 teaspoons of oil and your chosen spices to the meat.
6. 6. Wash the parsley and mint under running water.
7. 7. Shake the herbs dry and chop the leaves finely.
8. 8. Set aside half of the chopped herbs.
9. 9. Peel the garlic and chop it finely.
10. 10. Mix the remaining herbs and garlic with the meat.
11. 11. Let the meat marinate with the aromatics for 30 minutes.
12. 12. Remove the tough stems from the cauliflower and wash it.
13. 13. Break the cauliflower into small florets.
14. 14. Bring salted water to a boil and add 1 tablespoon of lemon juice.
15. 15. Cook the cauliflower florets in the water for about 6 minutes.
16. 16. Remove the cauliflower from the water and shock it with cold water.
17. 17. Let the cauliflower drain well.
18. 18. Remove the seeds from the pomegranate fruit.
19. 19. Whisk yogurt, tahini, and lime juice together in a small bowl.
20. 20. Season the yogurt mixture with salt, honey, and pepper to taste.
21. 21. Add the drained lentils and cauliflower to a large bowl.
22. 22. Add the reserved herbs and pomegranate seeds to the salad.
23. 23. Add the remaining lemon juice and oil to the salad.
24. 24. Mix all salad ingredients well together.
25. 25. Thread the marinated lamb cubes onto the skewers.
26. 26. Heat a grill pan on the stove.
27. 27. Grill the skewers on all sides for 4 minutes each at medium heat.
28. 28. Season the finished skewers finally with salt and pepper.
29. 29. Dab a dollop of sesame cream onto each plate.
30. 30. Place the lamb skewers and the salad on the plates.

Nutrition per serving

• kcal: 497
• Protein: 41 g · Fett/Fat: 23 g · Carbs: 30 g