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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Patio Party

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Lamb and Olive Skewers with Cucumber Salad

Total:: 20 min
Prep:: 12 min
Cook:: 8 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

Special equipment: 8 (10-inch) bamboo skewers, soaked in water for about 30 minutes

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.

My Private Notes

Name: Lamb and Olive Skewers with Cucumber Salad
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 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; 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