Marinated Lamb Skewers with Grilled Pumpkin, Tzatziki and Simple Salad

This lovely meal is very diet friendly yet is full of pleasing textures and flavours. So simple to make as well

Kcalories per serve 277 / Protein 34g

Serves: 4 Prep time: 45 minutes

600g Organic Pasture Raised Lamb Leg, Cubed

2 Tbsp Balsamic Vinegar

2 Tbsp Tamari

1 Tbsp Olive Oil

2 Cloves Garlic, Crushed

½ Small Pumpkin

1/2 tsp Smoked Paprika

½ tsp Cracked Black Pepper

½ tsp Salt

2 Large Tomatoes

1 Lebanese Cucumber

Handful Olives

200g Rocket

Squeeze of Lemon

To serve

Lebanese bread and Tzatziki

Marinate the lamb cubes with the vinegar, tamari, olive oil and crushed garlic. Season well with salt and pepper and set aside for 30 minutes

2. Skin the pumpkin, de-seed and slice into wedges about 3cm thick. Brush with a touch of olive oil

3. Assemble the salad ingredients of sliced cucumber, tomato, rocket and olives. Squeeze over some lemon juice

4. Assemble the paprika, pepper and salt together in a little bowl and set aside

5. Heat your BBQ to hot. Thread the marinated lamb evenly on 4 skewers

6. Grill both the pumpkin and lamb skewers over the direct heat for about 5 minutes on each side until cooked to your liking

7. Sprinkle over the paprika seasoning on the pumpkin slices as it comes off the grill

8. Serve each plate with 2 Tbsp Tzatiki and ¼ piece Lebanese bread