Shish Kabob Salad

Name: Shish Kabob Salad
Yield: 4 servings
Ingredients: 2 pounds boneless leg of lamb, cubed; Juice and zest of 1 lemon; Juice and zest of 1 orange; 2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning; 4 garlic cloves, finely chopped; 1 teaspoon hot red pepper flakes; 1 tablespoon ground cumin (a palmful); 2 teaspoons sweet paprika (2/3 palmful); 1/2 teaspoon ground allspice; A handful of fresh cilantro leaves, finely chopped; 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it); 1 cup plain yogurt; A few drops of hot sauce, such as Tabasco; 2 teaspoons ground coriander; Salt and freshly ground black pepper; 1/2 English (seedless) cucumber, cut in bite-size pieces; 2 vine-ripe tomatoes, seeded and chopped; 1 green bell pepper, cored, seeded, and diced into bite-size pieces; 1/2 red onion, chopped; 2 tablespoons chopped fresh dill or cilantro, for garnish

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

2 pounds boneless leg of lamb, cubed

Juice and zest of 1 lemon

Juice and zest of 1 orange

2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning

4 garlic cloves, finely chopped

1 teaspoon hot red pepper flakes

1 tablespoon ground cumin (a palmful)

2 teaspoons sweet paprika (2/3 palmful)

1/2 teaspoon ground allspice

A handful of fresh cilantro leaves, finely chopped

3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)

1 cup plain yogurt

A few drops of hot sauce, such as Tabasco

2 teaspoons ground coriander

Salt and freshly ground black pepper

1/2 English (seedless) cucumber, cut in bite-size pieces

2 vine-ripe tomatoes, seeded and chopped

1 green bell pepper, cored, seeded, and diced into bite-size pieces

1/2 red onion, chopped

2 tablespoons chopped fresh dill or cilantro, for garnish

Preparation

Step 1
Preheat an outdoor grill or a grill pan to medium-high heat.
Step 2
Thread the meat cubes onto metal skewers. In a shallow dish that will hold the skewers, combine the lemon zest and juice, orange zest and juice, grill seasoning, garlic, red pepper flakes, cumin, paprika, allspice, cilantro, and EVOO. Slather the marinade all over the kabobs. Let the kabobs hang out for 10 minutes, then grill for 8 to 10 minutes for medium rare, 12 to 15 minutes for medium well. Give them a quarter turn every couple of minutes as they cook.
Step 3
While the meat is on the grill, prepare the salad. In a medium bowl, combine the yogurt, hot sauce, coriander, and salt and pepper to taste. Add the veggies to the bowl and toss to coat them in the spiced yogurt. Taste to adjust the seasonings.
Step 4
Slide the meat off the skewers and serve the hot spiced lamb alongside the cool, chunky vegetable salad. Garnish the salad with your choice of chopped dill or some more cilantro.

Rachael Ray's 30-Minute Get Real Meals

TagsSalad Lamb Meat Yogurt Dairy Bell Pepper Vegetable Tomato Lemon Citrus Fruit Orange Main Dinner Keto Nut Free Gluten Free 30 Minutes or Less Grilling Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes