Grilled Lamb Kebab Salad

Grilled Lamb Salad

The lemon-garlic mixture that brings bling to these grilled lamb kebabs would also taste great on beef, chicken, or shrimp.–Eva Katz

LC Proper Salad Note

Too often the salad part of a kebab is an afterthought, consisting of limp lettuce and, if you’re lucky, perhaps an odd leaf of mangy mint. Not so with this recipe, where ample salad ingredients share center stage with grilled lamb and toasted pita bread croutons. An altogether more equitable state of affairs, we think you’ll agree.

Grilled Lamb Kebab Salad

  • Quick Glance
  • 45 M
  • 50 M
  • Serves 4


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  • 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.


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