In a mixing bowl, toss the lamb cubes with olive oil, lime juice, ground cumin, salt, and pepper. Let marinate for at least 10 minutes.
Heat a skillet or grill pan over medium-high heat. Add the marinated lamb cubes and cook for about 10–12 minutes, stirring occasionally, until browned and cooked to your desired doneness. Remove from heat and let rest for 5 minutes.
In a large salad serving bowl, combine the arugula, kale, bell peppers, and red onion.
Add the cooked lamb on top of the salad mixture and gently toss to combine.
Drizzle tahini over the salad and garnish with chopped parsley just before serving.
