Marinated Lamb Kebobs with Strawberry Spinach Salad
This has ended up being a new favorite in our household. The delicate flavors of lamb with a citrus-yogurt based marinade makes the meat tender and delicious. Add to that a strawberry spinach salad and you have yourself a very fresh, vibrant and healthy meal. Goes great with Sauvignon Blanc, Chenin Blanc, Pinot Noir, GSM, Champagne, or an Ale.
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onionDirections
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
Strawberry Spinach Salad
1/3 cup sliced almonds, toasted
1 pint strawberries, hulled and quartered
1 medium cucumber, peeled, seeded, and finely dicedDirections
In a large salad bowl, add the spinach, almonds, strawberries, and cucumber and toss together.
For the dressing:
In a small glass bowl or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds. Whisk together in the glass bowl or shake if using a jar.
Dress the salad right before serving. My suggestion is Poppy Seed Dressing!
Fun, easy and delicious