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Lamb Kebab Caesar Salad

Looking for a bit of a showstopper? This homemade lamb kebab and caesar salad has a wonderfully fresh taste, and is bound to become a firm favourite whether you are creating the full recipe together, or utilizing the individual elements to create a dish of your own: For example, you could make a bit of extra Caesar dressing and store it in the fridge to brighten up a basic salad. Feel free to make it your own, adding croutons for a bit of extra texture or mixing up the salad ingredients.

Serves: 4 as a lunch
Prep Time: 30 minutes
Cook Time: 25 minutes

Ingredients

For the lamb kebabs:
  • 450g lamb mince
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt and black pepper
  • 1 tbsp olive oil, plus extra for brushing
For the Caesar dressing:
  • 3 tbsp olive oil
  • 2 garlic cloves, crushed
  • 4 anchovies, very finely chopped
  • 1.5 tbsp mayonnaise
  • Juice of 1/2 a lemon
  • 1/2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
For the salad:
  • 2 heads of Romaine lettuce, chopped
  • 100g cherry tomatoes, halved
  • 50g Parmesan, shaved

Instructions

1. Soak four wooden skewers in water for 30 minutes. Mix all of the ingredients for
the kebabs together until just incorporated.
2. Preheat a griddle pan over a medium-high heat until very hot.
3. Divide the lamb mixture in four and press onto the skewers, making sure it’s an equal thickness all the way through so it cooks evenly. Brush with olive oil.
4. Cook the kebabs on the griddle pan until browned all over and completely cooked throughout. Remove to a plate, tent loosely with tin foil and rest for 10 minutes.
5. In a bowl, combine all of the ingredients for the dressing except for the olive oil. Whisk to combine thoroughly.
6. Slowly drizzle in the olive oil, whisking the entire time until the dressing is emulsified and fully combined. Season with plenty of black pepper and a pinch of salt.
7. Toss the lettuce with the dressing. Divide between serving plates and top with the
cherry tomatoes, Parmesan and some more cracked black pepper. Serve immediately.
 

See More Recipes 

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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