It’s Still Kebab Season

With the coming of fall, I have no plans to give up grilling. The weather can still be warm, so why heat up the kitchen?

This dinner salad combines marinated lamb kebabs served over a few thick slices of perfectly ripe tomatoes, generously topped with a cooling mint cucumber yogurt sauce. Serve it with some fresh crusty bread or rolls.

Use metal skewers for the kebabs. As much as I love the look of wooden skewers, they just don’t cut it when there’s no time for soaking.

MENU

Lamb Kebabs With

Minted Cucumber Sauce

Crusty Bread

GAME PLAN

30 minutes before: Prepare marinade for lamb.

25 minutes before: Prepare tomatoes and lettuce.

20 minutes before: Place lamb cubes onto skewers. Make dressing.

10 minutes before: Grill kebabs.

SHOPPING LIST

English cucumber

Crusty bread

1 1/2 to 1 3/4 pounds boneless lamb, cut into cubes

1 bunch mint

1 bunch parsley

STAPLES

Garlic

Lemon

1 (7-ounce) bag salad greens

4 large tomatoes, assorted varieties and colors, if possible

Plain yogurt

Olive Oil

Onion

Lamb Kebabs With Minted Cucumber Sauce

Active Work and Total Preparation Time: 30 minutes

CUCUMBER SAUCE

3/4 cup yogurt

1/4 teaspoon minced garlic

1 tablespoon minced parsley

1 tablespoon minced mint

1/2 English cucumber, grated, lightly squeezed to remove extra liquid

1 tablespoon lemon juice

1 tablespoons olive oil

Salt

Combine the yogurt, garlic, parsley, mint, cucumber, lemon juice, oil and salt to taste until well blended. Refrigerate until serving. Makes 2 cups.

LAMB

1 small onion, roughly chopped

2 tablespoons lemon juice

2 tablespoons olive oil

1 1/2 to 1 3/4 pounds lamb, cut into cubes

Salt, pepper

4 cups salad greens

4 large tomatoes, mixed in color if possible, cored and sliced thickly

Heat the grill or broiler.

Place the onion, lemon juice and olive oil in the bowl of a food processor. Pulse until the onion is minced. Transfer to a bowl. Add the lamb and toss together to coat the lamb well.

Divide the lamb among 8 metal skewers. Season with salt and pepper. Grill or broil until medium rare, 10 minutes, turning every 3 to 5 minutes.

Divide the salad greens among 4 serving plates, and arrange the tomatoes on top. Place 2 skewers atop each salad and top with the sauce. Or serve on one large platter.

*

4 servings. Each serving: 467 calories; 278 mg sodium; 151 mg cholesterol; 24 grams fat; 7 grams saturated fat; 13 grams carbohydrates; 49 grams protein; 2.60 grams fiber.

Quick Fix Video on the Web

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