Grilled Lamb Kebab Salad, Cucumber, Tomatoes, and Pita

The lemon-garlic mixture that seasons the grilled lamb kebabs in thisĀ Greek-inspiredĀ 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: