This recipe draws inspiration from gyros, the popular Middle Eastern street food. Instead of the lamb and greens being wrapped in a flatbread, here they are served as a plated salad. Serve with lightly grilled pita triangles alongside.
Grilled Lamb Salad
For the dressing:
1 cup (8 oz./250 g) plain yogurt
Salt and freshly ground pepper
1/4 tsp. paprika
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper
1 tsp. fresh lemon juice
1 cucumber, peeled, seeded and chopped
6 oil-packed sun-dried tomatoes, chopped
1 1/2 lb. (750 g) boneless leg of lamb, trimmed and cut into 1-inch (2.5-cm) cubes
2 Tbs. extra-virgin olive oil
1 tsp. paprika
1/2 cup (1/2 oz./15 g) fresh mint leaves
1/2 cup (1/2 oz./15 g) fresh flat-leaf parsley leaves
1 heart of romaine lettuce, torn into bite-sized pieces
2 cucumbers, peeled and cut into slices 1/4 inch (6 mm) thick
2 cups (12 oz./375 g) cherry tomatoes, halved
To make the dressing, combine the yogurt, 1/4 tsp. salt, 1/2 tsp. pepper, the 1/4 tsp. paprika, the cumin, cayenne, lemon juice, cucumber and sun-dried tomatoes in a blender or food processor and puree. Taste and adjust the seasonings. Refrigerate, covered, until ready to use.
Put the lamb cubes in a bowl and add the oil, 1 tsp. salt, 1/2 tsp. pepper, and the 1 tsp. paprika. Turn and let marinate for at least 30 minutes or up to several hours.
Prepare a charcoal or gas grill for direct-heat cooking over high heat. Thread the lamb onto 8 skewers. When the grill is hot, place the skewers on the grill rack and cook, turning several times, until lightly charred, 6 to 8 minutes for medium-rare. For medium, cook for 2 to 3 minutes more. Remove from the heat and let rest briefly.
In a bowl, combine the mint and parsley and the romaine. Divide among individual plates, and add slices of cucumber and the cherry tomatoes. Drizzle with the dressing, top each salad with 2 skewers of lamb and serve. Serves 4.
Find more vibrant and versatile salads for every season in our
cookbook Salad of the Day, by Georgeanne Brennan.