Lamb Skewers with Greek Salad
Grilled lamb skewers are paired with a crisp Greek salad of tomatoes, cucumbers, olives, and feta for a light yet satisfying meal. The combination of savory lamb and fresh Mediterranean flavors makes this dish perfect for summer dining.
| Serving Size | 12 |
|---|---|
| Prep Time | 30 mins. |
| Marinate Time | 45 mins. - overnight |
| Cook Time | 10 mins. |
Ingredients
- 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
- 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
Preparation
- 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.
- 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.
- Skewer lamb on bamboo skewers, 1 strip per skewer; grill 2 minutes per side or until medium rare. Keep warm.
- 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.
Lamb Skewers with Greek Salad
Grilled lamb skewers are paired with a crisp Greek salad of tomatoes, cucumbers, olives, and feta for a light yet satisfying meal. The combination of savory lamb and fresh Mediterranean flavors makes this dish perfect for summer dining.
12
Prep: 30 mins.
Marinate: 45 mins. - overnight
Cook: 10 mins.
Preparation
- 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.
- 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.
- Skewer lamb on bamboo skewers, 1 strip per skewer; grill 2 minutes per side or until medium rare. Keep warm.
- 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.
Ingredients
- 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
- 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
