Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •   600g lamb eye of loin/backstrap
    •   1 x 400g can of lentils
    •   1 bunch mint, leaves picked
    •   ½ bunch parsley, shredded
    •   1½ red onion, finely diced
    •   2 tbsp pine nuts, toasted
    •   2 tbsp cranberries
    •   1 tbsp red wine vinegar
    •   2 tbsp extra virgin olive oil
    •   ¼ cup Greek yoghurt
    •   Sea salt to taste

Method

1. Cut lamb into 3cm cubes. Thread onto 8 skewers (4-5 pieces of lamb on each) and season with salt and pepper. Preheat barbecue char-grill plate or pan to moderately-hot. Cook kebabs on one side until moisture appears before you turn them. Cook for 2 mins on each side.
2. In a medium sized bowl place lentils, mint, parsley, red onion, cranberries, red wine vinegar and olive oil. Mix well and season.
3. Place the salad in a serving bowl and drizzle with the yoghurt. Serve the lamb with the salad.

This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-kebabs-with-lentil-salad/