You don’t need wooden skewers to make a delicious kebab. Here, fresh rosemary “skewers” highlight the flavors of roasted lamb, micro greens, and Middle Eastern flavors in an easy salad. This is a delicious way to use up any leftover leg of lamb.
Prep: 20 mins
Cook: 40 mins
Yields: 12 Servings
3/4 lbAmerican Lamb leg meat, roasted and cut into 3/4-inch pieces
1/2 lbfeta cheese, cut into 3/4-inch pieces
1 smallred onion, cut into 1/2-inch pieces
2 pintsgrape tomatoes (about 36)
4 oz.Kalamata olives, pitted (about 36)
4 cupsmicro or mixed greens
24 toasted pita chips
4 tbsplemon juice
1 shallot, sliced
1 chopped fresh parsley
1 tbspfresh oregano leaves
2 tspchopped garlic
pinchSalt and pepper
3/4 cupextra-virgin olive oil
1For each skewer, thread one piece of lamb, one piece of cheese, one piece of onion, one tomato, and one olive onto each rosemary stem.
2For the vinaigrette, blend the lemon juice, shallot, parsley, oregano, garlic, and salt and pepper on high in a blender or food processor and slowly add the olive oil. Season with salt and pepper to taste.
3Arrange three skewers on each plate. Serve with micro greens, a spoonful of hummus, and pita chips. Drizzle the skewers with the Lemon Vinaigrette to taste.
Recipe and image provided by the American Lamb Board