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Lamb Kabob Salad with Yogurt Dressing

Cuisine TypeMediterranean

Culinary Services
Michigan State University
East Lansing, Mich.

At Michigan State University, a Greek salad turns into a light entree or small plate with the addition of a lamb skewer on top. The salad includes the traditional ingredients of cucumber, tomatoes, romaine lettuce, feta cheese and onion, drizzled with a creamy yogurt dressing spiced with cumin, mint and cayenne. The recipe makes a meaty addition to the salad bar.


Yogurt Dressing
2 tbsp. sundried tomatoes
2¼ cups plain Greek yogurt
1½ cups chopped cucumbers
½ cup mayonnaise
1 tbsp. lemon juice
1 tbsp. chopped fresh mint
1 tsp. ground cumin
1 tsp. paprika
¼ tsp. cayenne pepper
Salt and pepper, to taste

Greek Salad
3 lb. lamb stew cubes
1 tbsp. minced fresh garlic
Salt and pepper, to taste
4 lb. chopped romaine lettuce
4 cups peeled, sliced cucumbers
1½ cups halved cherry tomatoes
4½ cups halved peppadew peppers
3½ cups julienned red onion
4 cups crumbled feta cheese


1. Soak 16 bamboo skewers in water for at least 30 minutes.
2. Prepare Yogurt Dressing: Soak sundried tomatoes in water until rehydrated; drain well.  In blender or food processor, combine rehydrated tomatoes, yogurt, cucumbers, mayonnaise and lemon juice; blend until smooth. Add parsley, mint, cumin, paprika, cayenne, salt and pepper; blend until smooth. Chill until ready to use.
3. Coat lamb with garlic, salt and pepper. In large skillet, heat oil; add lamb and sear until medium-rare.  Place 3 cubes per skewer.
4. Plate salads with romaine, vegetables and a lamb skewer; spinkle with feta and drizzle with dressing.

Photo courtesy of American Lamb Board

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