American Lamb Kebab Salad
American Lamb Kebab Salad
American Lamb Kebab Salad

American Lamb Kebab Salad


December 10, 2015

You don’t need wooden skewers to make a delicious kebab. Here, fresh rosemary “skewers” highlight the flavors of roasted lamb, micro greens, and Middle Eastern flavors in an easy salad. This is a delicious way to use up any leftover leg of lamb.

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 12 Servings


3/4 lb American Lamb leg meat, roasted and cut into 3/4-inch pieces

1/2 lb feta cheese, cut into 3/4-inch pieces

1 small red onion, cut into 1/2-inch pieces

2 pints grape tomatoes (about 36)

4 oz. Kalamata olives, pitted (about 36)

4 cups micro or mixed greens

2 cups hummus

24 toasted pita chips


4 tbsp lemon juice

1 shallot, sliced

1 chopped fresh parsley

1 tbsp fresh oregano leaves

2 tsp chopped garlic

pinch Salt and pepper

3/4 cup extra-virgin olive oil


1For each skewer, thread one piece of lamb, one piece of cheese, one piece of onion, one tomato, and one olive onto each rosemary stem.

2For the vinaigrette, blend the lemon juice, shallot, parsley, oregano, garlic, and salt and pepper on high in a blender or food processor and slowly add the olive oil. Season with salt and pepper to taste.

3Arrange three skewers on each plate. Serve with micro greens, a spoonful of hummus, and pita chips. Drizzle the skewers with the Lemon Vinaigrette to taste.

Recipe and image provided by the American Lamb Board