Lamb And Olive Skewers With Cucumber Salad Recipes

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CUCUMBER OLIVE SALAD



Cucumber Olive Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 4

2 small Kirby cucumbers
6 Kalamata or other large Italian, French or Greek black olives
1 teaspoon olive oil
1 teaspoon balsamic vinegar

Steps:

  • Wash, dry, trim and slice the cucumbers thin; place in serving bowl.
  • Pit and chop olives and add to bowl.
  • Add oil and vinegar to salad, and stir to mix well.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 77 milligrams, Sugar 5 grams

LAMB SKEWERS



Lamb Skewers image

Provided by Food Network

Categories     main-dish

Time 8h15m

Yield 4 to 6 servings

Number Of Ingredients 5

20 (8-inch) wooden skewers
1 pound lamb top round, cut into 20 thin slices
2 cups yogurt
2 tablespoons favorite spice mix
Salt and pepper

Steps:

  • Soak the skewers in water about 30 minutes to avoid burning when you cook the lamb. Spear the lamb half way on the skewer, leave room for the stick to be handled. Combine the yogurt and spice blend. Place the lamb in the yogurt mixture and marinate in the refrigerator overnight. Remove from the marinade and season with salt and pepper. Sear in a hot pan or on a grill surface for 2 minutes on each side, or until cooked to desired doneness.

GRILLED LAMB SKEWERS WITH WHITE-BEAN SALAD



Grilled Lamb Skewers with White-Bean Salad image

Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.

Time 40m

Yield Makes 4 to 6 servings

Number Of Ingredients 12

4 large garlic cloves
2 teaspoons salt
1 teaspoon black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 lb boneless lamb shoulder, cut into 1-inch cubes
2 tablespoons Sherry vinegar or red-wine vinegar
2 (15- to 19-oz) cans cannellini beans, rinsed and drained (about 3 cups)
1 celery rib, thinly sliced
1/4 cup brine-cured black olives, such as Kalamata, pitted and quartered
1/2 cup pine nuts (2 1/4 oz), toasted
1/2 cup chopped fresh mint
6 to 8 metal skewers

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • While grill is heating, mince garlic, then mash to a paste with salt and pepper using a large heavy knife. Reserve half of garlic paste in a large salad bowl.
  • Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat.
  • Divide lamb among skewers, leaving a little space between pieces (for even cooking).
  • Whisk vinegar into reserved garlic paste, then add remaining 1/4 cup oil in a slow stream, whisking until emulsified. Add beans, celery, olives, pine nuts, and mint, then toss to coat.
  • Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad.

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