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Shish Kabob Salad



Preheat an outdoor grill or a grill pan to medium-high heat.
Thread the meat cubes onto metal skewers.
In a shallow dish that will hold the skewers, combine the lemon zest and juice, orange zest and juice, grill seasoning, garlic, red pepper flakes, cumin, paprika, allspice, cilantro, and EVOO.
Slather the marinade all over the kabobs.
Let the kabobs hang out for 10 minutes, then grill for 8 to 10 minutes for medium rare, 12 to 15 minutes for medium well.
Give them a quarter turn every couple of minutes as they cook.
While the meat is on the grill, prepare the salad.
In a medium bowl, combine the yogurt, hot sauce, coriander, and salt and pepper to taste.
Add the veggies to the bowl and toss to coat them in the spiced yogurt.
Taste to adjust the seasonings.
Slide the meat off the skewers and serve the hot spiced lamb alongside the cool, chunky vegetable salad.
Garnish the salad with your choice of chopped dill or some more cilantro.