Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita

Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita
Photo by Scott Phillips


  • ¾ tsp. kosher salt; more as needed
  • 2 tomatoes, cut into large dice
  • 2 lb. boneless lamb leg or shoulder meat, trimmed well and cut into 1-½-inch cubes (to yield about 1-½ to 1-¾ lb.)
  • 1 small head romaine lettuce, washed, dried, and torn or cut into large bite-size pieces (about 6 cups)
  • 6 Tbs. fresh lemon juice
  • ¾ tsp. freshly ground black pepper
  • 1 large cucumber, peeled, seeded, and cut into large dice
  • + 5 more ingredients
    • 2 pita breads, 5 to 6 inches in diameter
    • ½ cup plus 2 Tbs. extra-virgin olive oil
    • 1 cup packed mint leaves (from about 2½ to 3 oz. mint sprigs), roughly chopped
    • 1-¼ tsp. ground allspice
    • 2 large cloves garlic, mashed or crushed through a garlic press

Heat a gas grill to medium. In a small bowl, whisk the lemon juice, garlic, allspice, salt, and pepper. Whisking constantly, drizzle in 1/2 cup of the oil. Toss the lamb pieces in a medium bowl with 2 Tbs. of the vinaigrette. Thread the lamb onto three or four metal skewers; sprinkle with salt. ...

View full recipe at Fine Cooking


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