This is a recipe for grilled lamb kabobs that are served on a bed of arugula that’s been tossed with a wonderful creamy lemon vinaigrette. I’m sure hoping you’ll sit up and take notice and give this one a try soon. And preferably on a work week evening for a quick easy meal that just happens to end up on your plate as restaurant-quality delicious. Now that’s a treat that deserves a standing ovation.
For the last couple of weeks, I’ve been buying those plastic clam shells of organic baby arugula from Whole Foods, tossing it with a lemony vinaigrette and placing about any type of lean meat on top for a delicious healthy weeknight dinner. It makes such an easy and healthy side dish. One clam shell lasts the week for the two of us. To quote one of my favorite celebrity chefs .. “How easy is that?” And my idea worked great for this easy grilled lamb skewer recipe.
Lamb Skewers
There’s no reason to be intimidated by cooking lamb. Lamb is easy to prepare and when cooked properly, lamb is flavorful and juicy, and the methods for preparing it are no different than those you use for beef and pork. Grilled lamb is a fast, delicious, practical weeknight option.
From some of my friends, here are more grilled lamb recipes to browse: Street Meat, Grilled Lamb Kebabs, Grilled Lamb Chops with Garlic, Rosemary and Thyme, and Grilled Lamb Chops with Tart Cherry Sauce.
Recipe for Grilled Lamb Kabobs
Just picture a bite of tender grilled lamb that’s been drizzled with a creamy lemony vinaigrette, topped with crumbles of full-bodied and savory blue cheese, and some crisp sweet onion and peppery arugula all in your mouth at the same time. ::::sigh. And as I said, easy enough for a weeknight meal and elegant enough for guests. Let’s take a look.
- 2 Tablespoons fresh lemon juice
- 2 teaspoons sour cream
- 1 small clove garlic minced
- Kosher salt
- 1/4 cup plus 1 Tbsp extra-virgin olive oil
- 3/4 pound boneless lamb shoulder chops or lamb leg steaks cut into 1-inch cubes
- Coarsely ground black pepper
- 4 ounces baby arugula about 4 cups
- 1/2 cup very thinly sliced Vidalia or Sweet Texas Onion
- 1/4 cup crumbled blue cheese room temperature
Preheat grill or position an oven rack 4 inches from the broiler element and heat the broiler to high.
In a small bowl, combine the lemon juice, sour cream, garlic, and a pinch of salt. Slowly whisk in 1/4 cup olive oil.
- If using bamboo skewers, soak them in water for 30 minutes before threading them
- In a medium bowl, combine the lamb with the 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Toss to coat evenly. Thread the lamb onto four small (8-inch) bamboo or metal skewers.
Put the skewers on the grill or on a broiler pan and broil the lamb, flipping once, until browned on the outside but still pink inside (medium done), 2 to 4 minutes per side.
- Transfer the skewers to a small, shallow baking dish. Whisk the vinaigrette to recombine and pour 3 Tbsp over the skewers, turning to coat.
In a medium bowl, toss the arugula and onion with enough of the remaining vinaigrette to lightly coat (you may not need it all). Season with salt and pepper to taste.
Pile the greens on two plates, top each salad with two lamb skewers, sprinkle with the cheese, and serve immediately.
These lamb skewers can be grilled or broiled in the oven.
This recipe is adapted from Fine Cooking.
Hooray for grilling season, looking for more grilled meat recipes, take a look at:
Sirloin Steak Kabobs with Curry Lemon Marinade
Nancy says
May 28, 2011 at 10:33 amYou had me at “lamb”. Looks oh so good!
Lea Ann says
May 29, 2011 at 3:09 pmI’m on a roll, making grilled lamb chops tomorrow 🙂
High Plains Drifters says
May 28, 2011 at 10:43 amMakes me want to hang out around the grill all day!
Lea Ann says
May 29, 2011 at 3:09 pmI’m pretty much hangin at the grill all weekend. 🙂
Russ says
May 28, 2011 at 10:45 amYou make everything seem so easy, but I am a disaster in the kitchen!
Lea Ann says
May 29, 2011 at 3:09 pmI doubt you’re a disaster Russ. Until my husband took a grilling class at a local cooking school, all he could make was canned tomato soup…..
Vickie says
May 28, 2011 at 4:15 pmThis dish sounds TO-DIE-FOR delicious. I just happen to be picking a basketful of arugula every night now and love a new way to serve it. You try growing some, it’s like a weed and grows fast. I’m just sayin’ . . .
I just knew you’d love the richness of those oils as much as I do. They’re my (not-so) secret ingredient for many dishes and now I have one more to try. 🙂
Lea Ann says
May 29, 2011 at 3:02 pmI’ll have to pick up some Arugula tomorrow at the garden center. Gotta give it a try. I’m going to order some more of those oils. I’m just crazy over them.
Cooking with Michele says
May 28, 2011 at 5:16 pmFunny, I always think of feta cheese with lamb, but blue cheese sounds yummy!
Lea Ann says
May 29, 2011 at 3:00 pmThe recipe called for either feta or blue cheese. I had some Maytag in the fridge and glad I tried the blue cheese, really liked it and probably won’t try feta next at all now.
Larry says
May 29, 2011 at 2:16 amLooks delicious LA – I need to order some of that oil.
Lea Ann says
May 29, 2011 at 7:05 amI’m getting ready to order a couple more flavors. Make sure you have an eye dropper on hand. A lot goes a long way.
My Carolina Kitchen says
May 29, 2011 at 5:04 amGuess I better get myself to the store and find some of those infused oils. They sounds more than delicious and I don’t want to be the last person on the planet to have a taste. Lamb is always a winner in our house and I love those clam shells. Have 3 of them in my refrig right now, each with a different mix of greens.
Sam
Lea Ann says
May 29, 2011 at 7:03 amI’m not sure where on earth you’d find those oils. I was thinking you have to order them. And yes, you really shouldn’t be the last person on earth. 🙂 Me too Sam, I have a couple of those clam shells. I also like the baby mixed greens.
Karen Harris says
May 29, 2011 at 6:31 amMost often you just can’t beat simple. Arugula lends such a nice peppery flavor to things and it is a great compliment to lamb. Nice dish Lea Ann.
Lea Ann says
May 29, 2011 at 6:59 amThanks Karen. Simple most certainly has been the ticket lately, but I do look forward to a full blown good afternoon of slicing/dicing/fussing/sautéing/deglazing/saucing. One of these days I might just find time to do that. 🙂
Heather @girlichef says
May 29, 2011 at 9:32 amOh,those oils sound amazing! And I would love to try this any night…I love lamb and I can just imagine the awesome compliment that the arugula lends it Lovely meal 😀
Lea Ann says
May 29, 2011 at 10:02 amThanks Heather .. finally you’re not showing up as spam. 🙂
freshandfoodie says
May 29, 2011 at 9:56 amYum. Although I don’t eat it very often, I love lamb — especially with other Mediterranean flavors like you’ve used here. Flavored oils are such a treat – I have a chili one that I love, but should definitely invest in a lemon one. I can see that getting a lot of use in my kitchen!
Lea Ann says
May 29, 2011 at 10:01 amI’ve used the lemon flavored the most… but all are wonderful and the three come in a little sampler set. I’d like to order the wasabi flavor. 🙂
Barbara | Creative Culinary says
May 29, 2011 at 10:52 amWe are on the same path…I make almost every meal a salad with a grilled meat and yet…seldom think of lamb, which I love but typically have for Christmas only. Dumb move huh?
I have some maple and vanilla vinegars from the same company but not sure where I got them; maybe Williams Sonoma? I would love to have the oils; they do sound like a great, easy way to develop a fresh tasting salad dressing.
Lea Ann says
May 29, 2011 at 2:58 pmI’ll have to look at W&S next time I’m there. They do look familiar. Have a great holiday Barb.
Kristi Rimkus says
May 29, 2011 at 1:32 pmI love the oils. I’m going to have to pick some up. I can see they would be great in a vinaigrette. My husband adores lamb. You’re right. This looks like a terrific weeknight meal. Enjoy your weekend!
Lea Ann says
May 29, 2011 at 2:57 pmThanks Kristi .. It’s a relaxing weekend full of grilling. 🙂
Barbara says
May 29, 2011 at 2:05 pmYou don’t need to talk me into it, Lea Ann. I love lamb kabobs! My marinade isn’t as good as yours, so will try yours next time. Love it served over arugula.
Lea Ann says
May 29, 2011 at 2:57 pmThis is my first ever lamb kabob marinade. We sure liked it.
Chris says
May 30, 2011 at 10:04 am“more fun with these than Rick Bayless has with a taco shell”
Now that was funny!
Lea Ann says
May 30, 2011 at 12:46 pm🙂
Cathy at Wives with Knives says
May 31, 2011 at 7:28 amI’ve been watching every week for arugula to appear at the farmers’ market. I love to serve it just the way you picture here. I have seen the little bottles of flavored oils at Whole Foods and am happy to read that you like them, Lea Ann. The lime flavor would really come in handy.
Design Wine and Dine says
June 1, 2011 at 7:11 amAlways looking for new ways to prepare lamb! This looks wonderful and like a must try this summer!!!! Those oils look really cool too!
Malli's Mint and Mimosas says
June 3, 2011 at 9:17 amLove the viniagrette and arugula and ur presentation. Lamb Kababs sound Awesome:)
Rufus' Food and Spirits Guide says
June 3, 2011 at 10:59 amGreat recipe. I love new ways to use my arugula and new excuses to eat lamb.