SPICY LAMB KABOBS

Spicy Lamb Kabobs image

This hearty meal-in-one is spicy, sweet and savory all at the same time. The combination of grilled lamb, crisp salad and honey pita wedges is wonderful. -Melinda Winner, Joffre, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 32

Previous Next

Ingredients

1 large cucumber
2 cups sour cream or plain yogurt
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dill weed
1/8 teaspoon pepper
KABOBS:
2 cups buttermilk
2 teaspoons ground turmeric
2 teaspoons curry powder
1 teaspoon coarsely ground pepper
1 teaspoon chili powder
1 teaspoon minced fresh sage
1/2 teaspoon salt
2-1/2 pounds lean boneless lamb, cut into 1-inch cubes
16 cubes fresh pineapple (1-inch)
16 cherry tomatoes
SALAD:
8 cups torn leaf lettuce
2 cups torn romaine
2 cups torn Bibb or Boston lettuce
1/2 large sweet onion, sliced
1/2 medium red onion, finely chopped
1 medium tomato, chopped
1/2 cup bean sprouts
1/2 cup green grapes, quartered
1/2 cup chopped walnuts
1/2 cup crumbled feta cheese
1/4 cup butter, softened
2 tablespoons honey
4 pita breads (6 inches), halved and warmed

Steps:

Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour., In a small bowl, combine the first 7 kabob ingredients. Pour 1-1/2 cups marinade into a shallow dish; add the lamb and turn to coat. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes., In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade., Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce.

Nutrition Facts : Calories 610 calories, Fat 30g fat (15g saturated fat), Cholesterol 147mg cholesterol, Sodium 729mg sodium, Carbohydrate 43g carbohydrate (19g sugars, Fiber 5g fiber), Protein 39g protein.