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Lamb Skewers with Greek Salad

Marinate Time:
45 mins.-overnight
Prep Time:
30 mins.
Cook Time:
10 mins.


  • 3 pounds American Lamb sirloin, cut into 2-ounce strips
  • 3 cups Greek Dressing (recipe follows)
  • 3 heads Romaine lettuce, shredded
  • 3 cups red bell pepper, diced
  • 3 cups cucumber, diced
  • 3 cups cherry tomatoes, halved
  • ¾ cup red onion, diced, soaked in ice water
  • 3/4 cup Kalamata olives, pitted, chopped
  • 1 1/2 cups feta cheese, crumbled
  • 24 skewers
Greek Dressing (Makes 3 cups)
  • 3 tablespoons minced garlic
  • 1 tablespoon crushed fennel seeds
  • 2/3 cup red wine vinegar
  • 2 teaspoons dried oregano
  • 2 cups olive oil
  • Salt and ground black pepper to taste
  • 1/2 cup minced fresh parsley


  1. For the Greek Dressing, in a deep bowl, combine garlic, fennel, vinegar, oregano, oil, salt, pepper, and parsley. Process with an immersion blender; mix to blend well.
  2. Place lamb in a large stainless bowl or pan. Pour 1 1/2 cups Greek Dressing over lamb; toss well to coat. Reserve remaining Greek Dressing for salad. Let lamb strips marinate for 45 minutes or overnight.
  3. Skewer lamb on bamboo skewers, 1 strip per skewer; grill 2 minutes per side or until medium rare. Keep warm.
  4. In a bowl, combine Romaine, pepper, cucumber, tomatoes, onion, olives and feta cheese. Add remaining Greek Dressing, or to taste; toss to coat. Place 3 cups salad in each bowl; top each salad with 2 warm lamb skewers and serve immediately.

Source: American Lamb Board