INGREDIENTS
- 2 lbs lamb kabob meat, cubed
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups mixed summer vegetables (zucchini, bell pepper, cherry tomatoes)
- 4 cups mixed salad greens
- 1/2 cup crumbled feta
- 2 tbsp lemon juice
- 3 tbsp olive oil, for dressing
- Salt and pepper, to taste
DIRECTIONS
Toss the lamb cubes with olive oil, garlic, coriander, paprika, salt, and pepper. Let marinate for at least 30 minutes.
Thread the lamb and vegetables onto skewers, alternating as you go.
Grill over medium-high heat, turning occasionally, until the lamb is charred and cooked to your liking and the vegetables are tender, about 10-12 minutes.
Whisk together the lemon juice, olive oil, salt, and pepper for the dressing. Toss the salad greens with the dressing and top with feta.
Serve the skewers over the dressed greens.
Note: USDA recommends lamb be cooked to an internal temperature of 145°F with a 3 minute rest.
Browse more grilling cuts in our lamb selection.