Kenyan-Style Lamb Kebabs with Crisp Salad
A flavorful and refreshing recipe featuring marinated lamb kebabs served with a hearty and crisp salad. This Kenyan-inspired dish is perfect for a dinner party.
Ingredients
- ●1 pound lamb shoulder, cut into 1-inch cubesMake sure to cut the lamb into uniform pieces for even cooking.
- ●2 tablespoons olive oilUse a high-quality olive oil for the best flavor.
- ●2 tablespoons lemon juiceFreshly squeezed lemon juice is best.
- ●2 cloves minced garlicMince the garlic just before using it to get the best flavor.
- ●1 teaspoon grated gingerUse fresh ginger for the best flavor.
- ●1 teaspoon curry powderUse a high-quality curry powder for the best flavor.
- ●1/2 teaspoon saltUse a flaky sea salt for the best flavor.
- ●1/4 teaspoon black pepperUse freshly ground black pepper for the best flavor.
- ●4 cups mixed greensUse a mix of lettuce, spinach, and other greens for a hearty salad.
- ●1 cup cherry tomatoes, halvedUse fresh cherry tomatoes for the best flavor and texture.
- ●1 cup crunchy tortilla stripsUse store-bought or homemade tortilla strips for added crunch.
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
In a large bowl, whisk together olive oil, lemon juice, garlic, ginger, curry powder, salt, and black pepper.
- 3
Add the lamb cubes to the marinade and mix until they are evenly coated.
- 4
Thread the marinated lamb onto skewers, leaving a little space between each piece.
- 5
Grill the kebabs for 8-10 minutes, turning occasionally, or until they are cooked to your desired level of doneness.
- 6
While the kebabs are cooking, prepare the salad by combining the mixed greens, cherry tomatoes, and crunchy tortilla strips in a large bowl.
- 7
Once the kebabs are cooked, remove them from the grill and let them rest for a few minutes.
- 8
Serve the kebabs on top of the salad and enjoy!
- 9
Note: Make sure to cook the lamb to an internal temperature of at least 145°F (63°C) to ensure food safety.