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Lamb Kabob Salad

Pair With: Wine Spots Napa Valley Merlot


Serves: 6

  • 2 pounds leg of lamb, cubed
  • 3 Tbsp soy sauce
  • 3 Tbsp balsamic vinegar
  • 2 tsp finely grated lemon zest
  • 4 cups washed baby arugula, washed, dried
  • 1/2 cup fresh mint leaves, washed, dried
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/4 tsp turmeric
  • 1 tsp smoky paprika
  • 1 large clove of garlic, minced
  • 1 cup fresh red seedless grapes, washed, stemmed and cut in half
  • 2 Tbsp slivered almonds
  • 6-12 bamboo skewers

  • Instructions

    Combine soy sauce, vinegar and lemon zest to make marinade. Marinate lamb cubes in marinade for 1 - 2 hours in a non-reactive container.

    Soak 6 - 12 bamboo skewers for 30 minutes. Heat and prepare grill for cooking kabobs. Combine and whisk together olive oil, lemon juice, turmeric, paprika and minced garlic, set aside dressing.

    Evenly divide the lamb cubes onto the skewers. Grill for 2 to 3 minutes on each side for medium rare.

    Toss arugula, mint leaves, grapes and almonds with dressing and put onto a serving platter or divide onto individual plates.

    Serve hot kabobs on top of the salad.