serves: 2

cook time: 40 minutes

WHAT YOU’LL NEED:

2 spinach + feta lamb kabobs (Whole Foods)

1/2 cup uncooked wild rice

2 handfuls spring green mix

1 vine tomato

1/3 cucumber

1/2 red onion

1 heaping tsp full-fat yogurt

1/2 lemon, juice + zest

3 Tbsp champagne vinegar

1 Tbsp olive oil

1/2 Tbsp butter

1 Tbsp sugar

1 tsp dill

HOW TO MAKE IT:

1 // cook wild rice according to package. also, using a mandolin if you have one or a knife, thinly slice red onion. combine in a small container with champagne vinegar + sugar. cover + store in fridge for now

2 // chop tomato + cucumber into bite sized pieces. drizzle with olive oil + fresh crack of salt + pepper, set aside

3 // get the lamb kabobs going on a cast iron pan, rotating every few minutes until cooked through + browned on all sides. meanwhile, make your lemon yogurt sauce. combine yogurt w juice + zest of one lemon + dill

4 // serve any way you like! I did sharing style with one big plate of the rice + sides

TIPS:

I’m a big fan of the Whole Foods meat + seafood counter. grab some of their prepped goods so you don’t have to mess with seasoning, marinading + the mess in itself of doing that!

remember to tag @eatingwellwithkel when you make it!