Lamb Kebabs with Green Salad and Cheese
by Editorial Staff
Delicious kebabs can also be prepared at home, in the oven under the grill. Lamb kebabs go well with arugula and onion salad.
Servings: 2
Ingredients
- Lamb, boneless shoulder blade (cut into 2.5 cm cubes) – 400 g
- Arugula, young leaves – 110 g
- Red onion (cut into thin rings) – 0.25 cups (about 0.5 onions)
- Feta or blue cheese (crumbled) – 0.25 cups
- Lemon juice – 2 tbsp
- Sour cream – 2 teaspoon.
- Garlic (minced) – 1 clove
- Salt to taste
- Ground black pepper – to taste
- Extra virgin olive oil – 0.25 cups
Directions
- Place the wire rack in the oven at a distance of 10 cm from the upper heater, and turn on the oven itself with the “grill” function to preheat to a high temperature.
- In a small bowl, combine lemon juice, sour cream, garlic and a pinch of salt, gradually add 1/4 cup of oil.
- In another bowl, combine the meat with 1 tablespoon of oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. String the meat on skewers.
- Place the skewers on a grill tray, place under the grill, and fry the mutton skewers, turning, for about 4 minutes on each side. Transfer the fried kebabs to a long-serving plate, drizzle with 3 tablespoons of the dressing.
- In a separate bowl, mix the arugula with onions and dressing to taste, season with salt and pepper, mix well.
- Place the salad on serving bowls and top with the meat skewers. Sprinkle with cheese and serve the lamb skewers immediately.
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