Lamb and Olive Skewers with Cucumber Salad

Total Time:
20 min
12 min
8 min

4 servings

  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup flat-leaf parsley, freshly chopped
  • 1 teaspoon garam masala
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds lean lamb meat, cut in 1-inch cubes
  • 16 garlic stuffed green olives
  • 16 cherry tomatoes
  • 4 pita pocket bread, for serving
  • Cucumber Salad, recipe follows
  • Store-bought tzatziki sauce, for serving
  • Special equipment: 8 (10-inch) bamboo skewers, soaked in water for about 30 minutes
  • 1 large cucumber, peeled and diced into 1/4-inch cubes
  • 1 medium onion, diced
  • 1/4 cup feta cheese, crumbled
  • 3 tablespoons zesty Italian dressing
  • Salt and freshly ground black pepper
  • Light broiler. Line a baking sheet with foil and set aside.

  • In a medium bowl, combine oil, parsley, garam marsala, garlic salt, pepper, and cubed lamb, mix thoroughly to coat all lamb cubes.

  • To make skewers, alternate lamb, tomato and olives. Finish with a piece of lamb so that there are 3 cubes of lamb per skewer. Place skewers on prepared baking sheet. Broil 4 to 6 inches from heat source for 2 minutes per side for 8 total minutes.

  • Serve skewers hot with pita bread, Cucumber Salad and tzatziki sauce.

  • Serving Ideas: Rosemary skewers would be fantastic with these kebabs. Be sure to wrap exposed rosemary leaves with foil to keep from burning.

  • Cucumber Salad

  • In a medium bowl combine all ingredients and toss to combine. Serve with lamb skewers.

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