Spicy Lamb Kabobs Recipe

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This hearty meal-in-one is spicy, sweet and savory all at the same time. The combination of grilled lamb, crisp salad and honey pita wedges is wonderful. —Melinda Winner, Joffre, Pennsylvania

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Spicy Lamb Kabobs Recipe
  • Prep: 40 min. + marinating Grill: 10 min.
  • Yield: 8 Servings
    •
40 10 50

Ingredients

  • 1 large cucumber
  • 2 cups (8 ounces) sour cream or plain yogurt
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dill weed
  • 1/8 teaspoon pepper
  • KABOBS:
  • 2 cups buttermilk
  • 2 teaspoons ground turmeric
  • 2 teaspoons curry powder
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon chili powder
  • 1 teaspoon minced fresh sage
  • 1/2 teaspoon salt
  • 2-1/2 pounds lean boneless lamb, cut into 1-inch cubes
  • 16 cubes fresh pineapple (1-inch)
  • 16 cherry tomatoes
  • SALAD:
  • 8 cups torn leaf lettuce
  • 2 cups torn romaine
  • 2 cups torn Bibb or Boston lettuce
  • 1/2 large sweet onion, sliced
  • 1/2 medium red onion, finely chopped
  • 1 medium tomato, chopped
  • 1/2 cup bean sprouts
  • 1/2 cup green grapes, quartered
  • 1/2 cup chopped walnuts
  • 1/2 cup crumbled feta cheese
  • 1/4 cup butter, softened
  • 2 tablespoons honey
  • 4 pita breads (6 inches), halved and warmed

Directions

  • Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour.
  • In a small bowl, combine the first seven kabob ingredients. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
  • Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes.
  • In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside.
  • Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade.
  • Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce. Yield: 8 servings.

Nutritional Facts 1 serving equals 610 calories, 30 g fat (15 g saturated fat), 147 mg cholesterol, 729 mg sodium, 43 g carbohydrate, 5 g fiber, 39 g protein.

Originally published as Spicy Lamb Kabobs in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p203

Tip

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Spicy Lamb Kabobs Recipe

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