Recipe: Spring lamb BBQ skewers

As the weather warms up, try these spiced lamb skewers with a fresh and fruity California Prune and feta salad.

The protein from the lamb, vitamin K from the California Prunes, and calcium from the feta make this a good choice for your bones as part of a healthy balanced diet.

Prep time: 60 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients

For the skewers:

• 600g diced lamb leg
• 2 tsp ground cumin
• 2 tsp garlic powder
• 1 tbsp dried mint
• 2 tbsp olive oil
• 2 tbsp sesame seeds
• 1 lemon zest

For the salad:

• 2 red onions, sliced
• 1 cucumber, sliced
• 100g blanched whole roasted almonds
• 150g California Prunes (whole)
• 1 lemon
• 6 tomatoes, sliced
• 1 tbsp Nigella seeds
• 75g feta cheese
• 2-3 tbsp olive oil
• 1 handful of fresh mint leaves

Method

1. Place the diced lamb on four wooden skewers and drizzle with olive oil.
2. Scatter the cumin, sesame seeds, garlic, lemon zest and dried mint over the lamb and leave to marinate for 1 hour.
3. Meanwhile, to make the salad, place the sliced tomatoes, cucumber and red onion on a large serving plate.
4. Scatter over the Nigella seeds.
5. Add the roasted almonds, crumbled feta cheese and whole California Prunes.
6. Mix the salad together and finish with a squeeze of lemon juice, a splash of olive oil as well as some sprigs of fresh mint.
7. Grill the lamb kebabs on a hot BBQ for 10 minutes until golden, crisp and cooked to your liking. You can also grill in the oven on a med-high heat for 10-15 minutes.
8. Serve the kebabs with the salad and enjoy.

Find more bone-friendly recipes on our blog or on the California Prunes website.