Get ready to transport your kitchen to the sun-drenched shores of the Middle East with these mouthwatering lamb kabobs that promise to elevate your dinner game! Imagine tender, perfectly grilled lamb cubes nestled on a bed of peppery arugula, drizzled with a creamy lemon vinaigrette that will make your guests think you've trained in a professional culinary school. This isn't just a recipe—it's a flavor adventure waiting to happen, guaranteed to impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 pound lamb, cubed
- 2 cups arugula
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Wooden skewers
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
- Prepare the lamb by cutting it into uniform 1-inch cubes, ensuring even cooking. Pat the meat dry with paper towels to help achieve better browning.
- Season the lamb cubes generously with salt and freshly ground black pepper, ensuring each piece is evenly coated.
- Preheat the grill or grill pan to medium-high heat, around 400-450°F for optimal searing.
- Thread the lamb cubes onto the pre-soaked wooden skewers, leaving a small space between each piece to allow even heat distribution.
- Brush the skewered lamb with olive oil to prevent sticking and enhance caramelization.
- Grill the lamb kabobs for 4-5 minutes per side, rotating to ensure even charring and a medium-rare to medium doneness.
- While kabobs are grilling, prepare the creamy lemon vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
- Once kabobs are cooked, let them rest for 3-5 minutes to allow juices to redistribute.
- Arrange fresh arugula on a serving platter and place grilled lamb kabobs on top.
- Drizzle the creamy lemon vinaigrette over the kabobs and arugula just before serving.
- Garnish with additional fresh cracked pepper and serve immediately while warm.
Tips
- • Always soak wooden skewers in water for at least 30 minutes to prevent burning and potential bitter flavors. • Pat lamb cubes dry before seasoning to ensure a perfect sear and beautiful caramelization. • Use medium-high heat (400-450°F) for optimal grilling and that coveted crispy exterior. • Leave small spaces between meat cubes on skewers for even heat distribution. • Let kabobs rest 3-5 minutes after grilling to retain juicy tenderness. • For the best flavor, use freshly ground black pepper and high-quality olive oil. • Serve immediately while the lamb is still warm for maximum taste and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 2g
Protein: 28g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 95mg
