Grilled Lamb Kebab Salad with Cucumber, Tomatoes, and Pita

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by Eva Katz
from Fine Cooking Grilling: 101 Sizzling Summer Recipes
(Taunton Press, 2009)
Serves 4

The lemon-garlic mixture that seasons the grilled lamb kebabs in this Greek-inspired salad would also taste great on beef, chicken, or shrimp.—Eva Katz

convert Ingredients
For the lamb kebabs
6 tablespoons fresh lemon juice
2 large cloves garlic, minced or crushed through a garlic press
1 1/4 teaspoons ground allspice
Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 pounds boneless lamb leg or shoulder meat, trimmed well and cut into 1 1/2-inch cubes (to yield about 1 1/2 to 1 3/4 pounds)

For the salad
1 small head romaine lettuce, washed, dried, and torn into large bite-size pieces (about 6 cups)
1 large cucumber, peeled, seeded, and cut into large dice
2 tomatoes, cut into large dice
1 cup packed mint leaves, roughly chopped
2 pita breads, 5 to 6 inches in diameter

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Directions
Prepare the lamb kebabs
1. Heat a gas grill to medium or prepare a medium charcoal fire.

2. In a small bowl, whisk the lemon juice, garlic, allspice, 3/4 teaspoons salt, and 3/4 teaspoons pepper. Whisking constantly, drizzle in 1/2 cup of the oil.

3. Toss the lamb pieces in a medium bowl with 2 tablespoons of the vinaigrette. Thread the lamb onto three or four metal skewers; sprinkle with salt.

Make the salad
1. Combine the lettuce, cucumber, tomatoes, and all but about 2 tablespoons of the mint in a large bowl. Using a knife, split the pitas and pull the sides apart. Brush the pita halves with the remaining 2 tablespoons oil. Grill until crisp and charred in places, 30 to 60 seconds per side, and transfer to a plate.

2. Grill the lamb kebabs, turning the skewers every couple minutes, until cooked to medium, 6 to 8 minutes. Remove from the grill and let the lamb rest for 5 minutes.

3. Meanwhile, rip the pitas into large bite-size pieces, add to the bowl with the vegetables, and toss. Slide the lamb off the skewers and cut each cube in half. In a medium bowl, toss the lamb kebabs with 3 tablespoons of the vinaigrette (whisk to recombine first).

4. Toss the vegetables with the remaining dressing and season to taste with salt and pepper. Portion the vegetables onto 4 plates. Top the salads with the lamb kebabs and sprinkle with the remaining mint. Serve immediately.

Recipe © 2009 The Taunton Press, Inc. All rights reserved.