Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita
Ingredients
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6 tablespoons fresh lemon juice
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2 large cloves garlic, mashed or crushed through a garlic press
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1-1/4 teaspoons ground allspice
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3/4 teaspoon kosher salt; more as needed
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3/4 teaspoon freshly ground black pepper
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1/2 cup plus 2 tablespoons extra-virgin olive oil
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2 pounds boneless lamb leg or shoulder meat, trimmed well and cut into 1-1/2-inch cubes (to yield about 1-1/2 to 1-3/4 pounds)
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1 small head romaine lettuce, washed, dried, and torn or cut into large bite-size pieces (about 6 cups)
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1 large cucumber, peeled, seeded, and cut into large dice
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2 tomatoes, cut into large dice
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1 cup packed mint leaves (from about 21/2 to 3 ounces mint sprigs), roughly chopped
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2 pita breads, 5 to 6 inches in diameter
Directions
1.
Heat a gas grill to medium. In a small bowl, whisk the lemon juice, garlic, allspice, salt, and pepper. Whisking constantly, drizzle in 1/2 cup of the oil. Toss the lamb pieces in a medium bowl with 2 tablespoons of the vinaigrette. Thread the lamb onto three or four metal skewers; sprinkle with salt.
2.
Combine the lettuce, cucumber, tomatoes, and all but about 2 tablespoons of the mint in a large bowl. Using a knife, split the pitas and pull the sides apart. Brush the pita halves with the remaining 2 tablespoons oil. Grill until crisp and charred in places, 30 to 60 seconds per side, and transfer to a plate.
3.
Grill the lamb, turning the skewers every 90 seconds or so, until cooked to medium, 6 to 8 minutes. Remove from the grill and let the lamb rest for 5 minutes. Meanwhile, rip the pitas into large bite-size pieces, add to the bowl with the vegetables, and toss. Slide the lamb off the skewers and cut each cube in half. In a medium bowl, toss the lamb with 3 tablespoons of the vinaigrette (whisk to recombine first).
4.
Toss the vegetables with the remaining dressing and season to taste with salt and pepper. Portion the vegetables onto four plates. Top the salads with the lamb and sprinkle with the remaining mint. Serve immediately.
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