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    Home > Main Courses > Main Dishes Lamb > Lamb Kebab Salad with Arugula and Creamy Lemon Vinaigrette

    Lamb Kebab Salad with Arugula and Creamy Lemon Vinaigrette

    Published: Jun 10, 2022 · Modified: Jun 23, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This is a recipe for grilled lamb kebab salad where lamb kebabs are served over a bed of arugula that’s been tossed with a dreamy creamy lemon vinaigrette. Topped with crumbled blue cheese, ready in 30 minutes, this is a recipe that deserves a standing ovation.

    Grilled Lamb Kebab Salad with sweet onions, arugula and blue cheese.

    I simply can’t resist those plastic clam shells of organic baby arugula from Whole Foods. And tossing it with a creamy lemony vinaigrette truly enhances its fresh peppery flavor.

    My latest arugula salad adventure turned into a kebab salad, topped with grilled lamb kabobs and some crumbles of blue cheese. DIVINE flavor combo.

    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. We simply love this recipe.

    And 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. Prep time is minimal for this recipe with an impressive outcome.

    I’m sure hoping you’ll sit up and take notice and give this recipe a try very soon. And preferably on a work week evening for a quick easy meals that just happens to be restaurant quality delicious.

    Let’s take a look.

    Ingredients You’ll Need

    Ingredients to make lamb kebab salad.
    • Lamb. I like to use a lamb steak. Due to how thin it’s cut, it makes it easy to cut into pieces for lamb kebabs.
    • Arugula.
    • Blue Cheese. I like the quality and flavor of Maytag Blue Cheese.
    • Lemon. Fresh lemon juice to make that creamy lemon vinaigrette.
    • Olive Oil. Select a good quality olive oil for this recipe.
    • Garlic.
    • Sour Cream. Full fat preferred.

    Ingredient Subs and Swaps

    • Lamb. If you simply don’t want to use lamb for this kebab salad, switch out boneless skinless grilled chicken breast or chicken thighs, or even steak. A beef tenderloin would work very well here.
    • Arugula: I happen to like arugula for this recipe, simply because it’s a good flavor pairing for the creamy lemon vinaigrette. Substitute any sturdy greens. Romaine would work well here as would baby spinach. Shredded Napa cabbage might be a fun swap.
    • Onion: Want a stronger onion flavor, substitute sweet onion with red onion.
    • Sour Cream: You can use a low fat sour cream for this recipe to make it healthier. You can also substitute creme fraiche for sour cream.
    • Cheese: If you don’t like blue cheese, a good substitute here would be feta cheese.

    Step by Step Instructions

    Be sure to see the recipe card below for complete ingredients and instructions.

    Creamy Lemon Vinaigrette for Lamb Kebab Salad.
    Finished creamy lemon vinaigrette to top lamb kebab salad.
    • Step 1: Make the Creamy Lemon Vinaigrette. In a small bowl, place sour cream, lemon juice and chopped garlic.
    • Step 2: Slowly whisk in the olive oil until well blended. Set aside.
    Lamb steak on skewers ready to grill.
    Arugula and onions with lemon vinaigrette for a kebab salad.
    • Step 3: In a medium bowl, combine the bite sized pieces of lamb with the 1 tablespoon olive oil, salt, and ground black pepper. Toss to coat evenly. Thread the lamb onto four small (8-inch) bamboo or metal skewers. Cook 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), 2 to 4 minutes per side. Once cooked, drizzle the cooked kebabs with some of the vinaigrette.
    • Step 4: In the meantime, finish the salad. 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. 
    • Step 5: Pile the greens on two plates, top each salad with two lamb skewers, sprinkle with the blue cheese, and serve immediately.

    FAQ’s

    What’s The Best Cut Of Lamb For Kebabs?

    For lamb kabobs, the best cut of meat is a boneless cut. You can choose from a boneless leg of lamb, lamb shoulder, sirloin chops or cubed kebab meat. Source: American Lamb.

    Can I Cook Lamb Kebabs Indoors?

    If you don’t have an outdoor grill, you most certainly can cook them in the oven. Just place the skewers on a sheet pan. Set oven on broil. Broil about 5 inches below the broiler unit turning several times. This should take about 6-8 minutes or until internal temperature reaches 145 degrees for medium rare.

    Can You Make This Recipe Ahead Of Time?

    This recipe is so easy, there’s not much reason to do so. But if you need to save a few minutes, cut the lamb the day before and skewer the meat. You can also make the vinaigrette the day before. Just give it a good whisk before using to recombine the ingredients.

    Pro Tip: If using wooden skewers, soak the skewers in water for 30 minutes before starting this recipe. It will keep the skewers from burning during the cook time.

    Tips For Grilled Lamb Kebab Salad

    • Cut the lamb in cubes that are 1 – 1 1/2 inches in size. They will cook quickly, and evenly sized cubes will result in even cooking.
    • Don’t push the lamb cubes too tightly on the skewer. Just nestle them close to each other. Pushing them too tight together will keep them from cooking evenly.
    • Let lamb come to room temperature before cooking. Take lamb out of the refrigerator about 30 minutes before you plan on preparing this recipe. If you add cold lamb to a hot grill, the tender texture may be compromised.
    • Use a good quality olive oil for the kebab salad vinaigrette. Save that big bottle of olive oil from Costco for sauteeing. Instead keep a bottle of milder flavored oil in your pantry to use for vinaigrettes. Brands that are easy to find are Pompeian Extra Virgin Olive Oil or Colavita Extra Virgin Olive Oil.

    Recipe for Grilled Lamb Kebab Salad 

    Lamb Kabob Salad with arugula and blue cheese.

    If you’re looking for more lamb recipes, don’t miss this recipe for Grilled Lamb Sliders with Tomato Chutney. An incredibly delicious recipe from the famous Colorado Stanley Hotel.

    Related Recipes

    • Easy Greek Yogurt Sauce For Chicken Thigh Kabobs
    • Curry Lemon Grilled Steak Kebabs
    • Moroccan Apricot Lamb Tagine
    • Easy Pistachio Crusted Rack of Lamb

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    Grilled Lamb Kebab Salad served with arugula.

    Grilled Lamb Kabob Salad with Baby Arugula and Creamy Lemon Vinaigrette

    Grilled Lamb Kabobs with Creamy Lemon Vinaigrette. So Easy, So Delicious
    5 from 1 vote
    Print Pin Rate
    Course: Main Course Lamb
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories: 483kcal
    Author: Lea Ann Brown

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • Preheat grill or position an oven rack 4-5 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.
    • In a medium bowl, combine the lamb with the 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon 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. These lamb kebabs are best served medium rare, 145 degrees internal temperature., 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.

    Notes

    If you don’t have an outdoor grill, you most certainly can cook them in the oven. Just place the skewers on a sheet pan. Set oven on broil. Broil about 5 inches below the broiler unit turning several times. This should take about 8 minutes or until internal temperature reaches 145 degrees for medium rare.
    Tip: If using wooden skewers, soak the skewers in water for 30 minutes before starting this recipe. It will keep the skewers from burning during the cook time.
    This recipe is adapted from Fine Cooking.

    Nutrition

    Calories: 483kcal | Carbohydrates: 8g | Protein: 27g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 330mg | Potassium: 618mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1474IU | Vitamin C: 18mg | Calcium: 202mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Grilled Lamb Kabob Salad … It’s Whats for Dinner

    More Main Dishes Lamb

    • How To Make Lamb Sliders (Burgers) with Mint and Sweet Tomato Chutney
    • Best Grilled Burgers for Fathers Day
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    • Spiced Lamb Meatballs, Wine Tasting Appetizer

    Reader Interactions

    Comments

    1. Rufus' Food and Spirits Guide says

      June 03, 2011 at 10:59 am

      Great recipe. I love new ways to use my arugula and new excuses to eat lamb.

      Reply
    2. Malli's Mint and Mimosas says

      June 03, 2011 at 9:17 am

      Love the viniagrette and arugula and ur presentation. Lamb Kababs sound Awesome:)

      Reply
    3. Design Wine and Dine says

      June 01, 2011 at 7:11 am

      Always looking for new ways to prepare lamb! This looks wonderful and like a must try this summer!!!! Those oils look really cool too!

      Reply
    4. Cathy at Wives with Knives says

      May 31, 2011 at 7:28 am

      I’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.

      Reply
    5. 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!

      Reply
      • Lea Ann says

        May 30, 2011 at 12:46 pm

        🙂

        Reply
    6. Barbara says

      May 29, 2011 at 2:05 pm

      You 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.

      Reply
      • Lea Ann says

        May 29, 2011 at 2:57 pm

        This is my first ever lamb kabob marinade. We sure liked it.

        Reply
    7. Kristi Rimkus says

      May 29, 2011 at 1:32 pm

      I 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!

      Reply
      • Lea Ann says

        May 29, 2011 at 2:57 pm

        Thanks Kristi .. It’s a relaxing weekend full of grilling. 🙂

        Reply
    8. Barbara | Creative Culinary says

      May 29, 2011 at 10:52 am

      We 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.

      Reply
      • Lea Ann says

        May 29, 2011 at 2:58 pm

        I’ll have to look at W&S next time I’m there. They do look familiar. Have a great holiday Barb.

        Reply
    9. freshandfoodie says

      May 29, 2011 at 9:56 am

      Yum. 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!

      Reply
      • Lea Ann says

        May 29, 2011 at 10:01 am

        I’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. 🙂

        Reply
    10. Heather @girlichef says

      May 29, 2011 at 9:32 am

      Oh,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 😀

      Reply
      • Lea Ann says

        May 29, 2011 at 10:02 am

        Thanks Heather .. finally you’re not showing up as spam. 🙂

        Reply
    11. Karen Harris says

      May 29, 2011 at 6:31 am

      Most 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.

      Reply
      • Lea Ann says

        May 29, 2011 at 6:59 am

        Thanks 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. 🙂

        Reply
    12. My Carolina Kitchen says

      May 29, 2011 at 5:04 am

      Guess 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

      Reply
      • Lea Ann says

        May 29, 2011 at 7:03 am

        I’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.

        Reply
    13. Larry says

      May 29, 2011 at 2:16 am

      Looks delicious LA – I need to order some of that oil.

      Reply
      • Lea Ann says

        May 29, 2011 at 7:05 am

        I’m getting ready to order a couple more flavors. Make sure you have an eye dropper on hand. A lot goes a long way.

        Reply
    14. Cooking with Michele says

      May 28, 2011 at 5:16 pm

      Funny, I always think of feta cheese with lamb, but blue cheese sounds yummy!

      Reply
      • Lea Ann says

        May 29, 2011 at 3:00 pm

        The 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.

        Reply
    15. Vickie says

      May 28, 2011 at 4:15 pm

      This 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. 🙂

      Reply
      • Lea Ann says

        May 29, 2011 at 3:02 pm

        I’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.

        Reply
    16. Russ says

      May 28, 2011 at 10:45 am

      You make everything seem so easy, but I am a disaster in the kitchen!

      Reply
      • Lea Ann says

        May 29, 2011 at 3:09 pm

        I 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…..

        Reply
    17. High Plains Drifters says

      May 28, 2011 at 10:43 am

      Makes me want to hang out around the grill all day!

      Reply
      • Lea Ann says

        May 29, 2011 at 3:09 pm

        I’m pretty much hangin at the grill all weekend. 🙂

        Reply
    18. Nancy says

      May 28, 2011 at 10:33 am

      You had me at “lamb”. Looks oh so good!

      Reply
      • Lea Ann says

        May 29, 2011 at 3:09 pm

        I’m on a roll, making grilled lamb chops tomorrow 🙂

        Reply

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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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