Lamb and Olive Skewers with Cucumber Salad

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 12 min
  • Cook: 8 min
  • Yield: 4 servings
Share This Recipe


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 

Cucumber Salad

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


Special equipment:
8 (10-inch) bamboo skewers, soaked in water for about 30 minutes
  1. Light broiler. Line a baking sheet with foil and set aside.
  2. In a medium bowl, combine oil, parsley, garam marsala, garlic salt, pepper, and cubed lamb, mix thoroughly to coat all lamb cubes.
  3. 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.
  4. Serve skewers hot with pita bread, Cucumber Salad and tzatziki sauce.
  5. 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

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