Broiled Lamb Kabobs with Tomato-Olive Salad
This broiled lamb dish is a quick, easy medley of Moroccan-inspired flavors, served with a salad made from plum tomatoes and a mixture of black and green olives, and fresh lemon-flavored couscous.
Servings: 4 servings
Ingredients
- 1 to 1-1/4 lb boneless lamb cut into cubes (choose a tender cut)
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 cloves garlic finely chopped
- 1/4 teaspoon hot sauce Tabasco or Sriracha
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Kosher salt and freshly ground black pepper
For the salad:
- 1/2 cup pitted green olives roughly chopped
- 1/2 cup pitted Kalamata olives roughly chopped
- 1 large shallot finely chopped
- 6 plum tomatoes peeled, seeded and roughly chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Dash of hot sauce
Instructions
- About 30 minutes before serving, submerge 4 bamboo skewers in water to soak. Whisk together the olive oil, lemon juice, garlic, hot sauce, cumin and coriander in a shallow dish. Add the lamb cubes and toss to coat evenly, cover and set aside.
- To make the salad, combine the green olives, Kalamata olives, shallot, tomatoes and olive oil in small bowl. Season to taste with salt and pepper. Add hot sauce to taste, transfer to a serving bowl and set aside at room temperature until serving time.
- About 10 minutes before serving, position a rack approximately 4 inches from the broiler and preheat. Divide the lamb into 4 portions and thread the cubes onto the bamboo skewers. Arrange the skewers on a broiler pan and broil for 3 to 4 minutes for medium, turning once. Serve with the Tomato-Olive Salad and Lemon Couscous (bonus recipe below).