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
Grilled Lamb Kebab Salad Recipe
- Quick Glance
- 45 M
- 50 M
- Serves 4
- 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
- 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
- 4. 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.
- 5. 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.
- 6. 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).
- 7. 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.
Hungry for more? Chow down on these:
- Lamb Kabob with Spicy Mango Chutney and Whipped Feta Recipe from Steamy Kitchen
- Lamb Salad from Souvlaki for the Soul
- Grilled Thai Beef Salad from Leite's Culinaria
- Lamb Chops with Cilantro-Mint Sauce from Leite's Culinaria
Grilled Lamb Kebab Salad Recipe © 2009 Fine Cooking. Photo © 2009 Scott Phillips. All rights reserved.