Lamb Kabobs With Arugula And Creamy Lemon Vinaigrette Recipe

There’s something seriously satisfying about diving into a dish that’s been marinating in goodness overnight and then char-grilled to perfection—like this lamb and arugula combo that I’m honestly obsessed with.

I love creating dishes that combine powerful tastes and healthful ingredients. My lamb kabobs do just that.

The meat is marinated in olive oil, garlic, and a bevy of spices. Besides cumin and paprika (the predominant spices), I also use coriander, sumac, and fenugreek.

The last is a spice I learned to cook with thanks to my Moroccan place next door (they also provided the recipe for the couscous I serve with the kebabs). The creamy lemon vinaigrette, which uses Greek yogurt and lemon zest, is a nice, bright complement to the dish.

Ingredients

• Lamb Shoulder or Leg: A rich source of protein and essential vitamins.
• Olive Oil: Heart-healthy fats that enhance flavor.
• Garlic: Boosts immunity and adds robust flavor.
• Cumin: Adds earthy warmth with digestive benefits.
• Lemon Juice: Brightens dishes, rich in vitamin C.
• Greek Yogurt: Creamy protein source with probiotics.
• Arugula: Peppery greens rich in vitamins A, K, and calcium.
• Honey: Natural sweetness and antioxidants boost.

Ingredient Quantities

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• 1 1/2 pounds lamb shoulder or leg, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bunch arugula
• 1/4 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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How to Make this

1. In a big bowl, mix the lamb cubes with olive oil, lemon juice, minced garlic, cumin, coriander, paprika, salt, and black pepper. Toss the ingredients in the bowl to coat the lamb well in the marinade. The lamb should sit in the refrigerator for at least 1 hour, but marinating overnight is even better.

2. Heat a grill or grill pan to medium-high before starting to cook.

3. Skewer the marinated lamb cubes, leaving a little space between each piece, onto skewers to ensure even cooking.

4. Cook the skewers on the grill for around 10-12 minutes. Turn them occasionally, and make sure they are cooked evenly. The lamb should be good and done by the time the timer goes off. If you like your lamb more medium or medium-rare, take it off the heat a little before the timer dings.

5. As the lamb grills, get the creamy lemon vinaigrette ready. This is done by whisking together Greek yogurt, mayonnaise, lemon zest, lemon juice, honey, olive oil, salt, and black pepper in a small bowl. The dish is finished with a drizzle of this smooth, creamy vinaigrette.

6. Wash and dry the arugula thoroughly. Place it in a large bowl suitable for serving.

7. Once the lamb kebabs are grilled just right, take them off the grill and allow them to rest for a few minutes.

8. Gently toss the arugula with the creamy lemon vinaigrette so that it coats the leaves evenly.

9. Grilled lamb kabobs dressed on arugula.

1. To serve, arrange the grilled lamb kabobs on top of the dressed arugula.

10. Garnish with lemon zest or a lemon wedge if you want, and serve immediately. These flavors—tender lamb, fresh arugula, and a tangy, creamy vinaigrette—are meant to be enjoyed now.

Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Whisk
4. Grill or grill pan
5. Skewers
6. Tongs
7. Timer
8. Cutting board
9. Knife
10. Measuring spoons
11. Measuring cups
12. Serving platter or plate

FAQ

• Q: Can I use a different cut of lamb?A: Yes, you can use lamb leg or shoulder, but make sure the meat is cut into 1-inch cubes for even cooking.
• Q: How long should I marinate the lamb?A: If you want the best flavor absorption, you should marinate the lamb for 30 minutes to 2 hours, if not longer.
• Q: Is it possible to grill the kabobs instead of broiling them?Certainly, cooking the kabobs on the grill at medium-high heat for around 8-10 minutes will also give you delicious results.
• Q: Can I prepare the creamy lemon vinaigrette in advance?A: Yes, the vinaigrette can be made 2 days in advance. Just keep it in an airtight container in the refrigerator.
• Q: What should I serve as a side dish?A: Couscous, roasted veggies, or a fresh salad would pair wonderfully with these lamb kabobs.
• Q: Can I substitute arugula with another green?Yes, you can use spinach or mixed greens instead of arugula.

Lamb Kabobs With Arugula And Creamy Lemon Vinaigrette Recipe Substitutions and Variations

1 1/2 pounds lamb shoulder or leg, cut into 1-inch cubes. If you prefer, substitute with beef sirloin or chicken breast, cut into 1-inch cubes.
2 tablespoons olive oil: Substitute with avocado oil or grapeseed oil.
1 tablespoon of lemon juice: Substitute with lime juice or white wine vinegar.
1 bunch arugula; If you can’t find arugula, use baby spinach or watercress instead.
1/4 cup plain Greek yogurt: Replace with sour cream or crème fraîche.

Pro Tips

1. Marination Magic: For deeper flavor infusion, score the lamb pieces slightly with a knife before marinating. This allows the marinade to penetrate better, enhancing the taste.