Lamb Kabobs With Cucumber Raita

Makes 4-6 servings

For the quinoa
1 cup quinoa, rinsed
Salt
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley

For the raita

12 ounces nonfat Greek yogurt
1⁄3 cup diced, peeled, and seeded cucumber
3 tablespoons chopped fresh mint leaves
1½ tablespoons fresh lemon juice
1 large garlic clove, minced
Salt

For the lamb

1 lb boneless leg of lamb, trimmed and cut into 1-inch pieces
1 tablespoon curry powder
2 tablespoons extra-virgin olive oil
Salt
16 grape or cherry tomatoes
1 yellow bell pepper, seeded and cut into 1-inch pieces
8 10-inch bamboo skewers, soaked in water

Directions

1. To prepare the quinoa: Place the quinoa in a medium saucepan. Cover with 2 cups cold water and add a pinch of salt. Cover the pan and bring to a boil. As soon as it begins to boil, reduce the heat to a simmer and set the lid slightly ajar to prevent boiling over. Simmer the quinoa for 15 to 20 minutes or until the liquid has been fully absorbed. You should see a little white ring release from the quinoa germ. Remove from heat, fluff with a fork, and stir in the lemon juice, olive oil, and parsley.
2. To prepare the raita: In a small mixing bowl, combine the yogurt, cucumber, mint, lemon juice, and garlic. Mix with a wooden spoon until fully incorporated. Season with salt. Cover and refrigerate until ready to use.
3. To prepare the lamb: Preheat a grill to moderate heat. In a medium mixing bowl, combine the lamb, curry powder, and 1 tablespoon of the olive oil. Season with salt. In a separate mixing bowl, combine the tomatoes and bell pepper. Toss with the remaining 1 tablespoon extra-virgin olive oil and season with salt. Thread the lamb, bell pepper, and tomatoes alternately onto the skewers. Place the prepared kabobs on the grill and cook for 5 minutes on each side or until cooked.
4. Spoon some quinoa on each plate, top with two lamb kabobs, and spoon some raita over the lamb. Sprinkle with additional chopped mint, if desired.