Spicy Lamb Kabobs
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
Total TimePrep: 40 min. + marinating Grill: 10 min.
- 1 large cucumber
- 2 cups 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
- 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
- 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
- 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 7 kabob ingredients. Pour 1-1/2 cups marinade into a shallow dish; add the lamb and turn to coat. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade. On 8 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 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.
- Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce.
Nutrition Facts1 each: 610 calories, 30g fat (15g saturated fat), 147mg cholesterol, 729mg sodium, 43g carbohydrate (19g sugars, 5g fiber), 39g protein.
Originally published as Spicy Grilled Lamb Kabob with Creamy Cucumber Dressing and Honey Pitas in Holiday & Celebrations Cookbook 2010