Made with AI
Greek Lamb Souvlaki Quinoa Bowls with Yogurt Mint Sauce
Ingredients
- lean lamb leg, trimmed and cubed500 g
- olive oil2 tablespoons
- lemon juice60 ml
- garlic, minced12 g
- dried oregano2 teaspoons
- cooked quinoa480 g
- cucumber, diced300 g
- cherry tomatoes, halved300 g
- red onion, thinly sliced80 g
- feta cheese, crumbled60 g
- nonfat Greek yogurt200 g
- fresh mint10 g
Instructions
- 1
Prepare the marinade: in a bowl, combine the olive oil, 45 ml of the lemon juice, 8 g of the minced garlic, and the dried oregano.
- 2
Add the cubed lamb to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- 3
Make the yogurt mint sauce: finely chop the fresh mint, then mix it with the nonfat Greek yogurt, the remaining 15 ml lemon juice, and the remaining 4 g minced garlic. Refrigerate until ready to serve.
- 4
Preheat a grill pan, outdoor grill, or heavy skillet over medium-high heat.
- 5
Thread the marinated lamb onto skewers if using, or cook the cubes directly in the pan. Cook for 6–8 minutes, turning occasionally, until browned on the outside and cooked to your preferred doneness.
- 6
Warm the cooked quinoa if desired, then divide it evenly among serving bowls.
- 7
Top each bowl with diced cucumber, halved cherry tomatoes, thinly sliced red onion, cooked lamb souvlaki, and crumbled feta cheese.
- 8
Spoon the yogurt mint sauce over the bowls and serve immediately.
