Lamb Souvlake Salad
Ingredients (12 servings)
| Amount | Measure | Name |
|---|---|---|
| 5.00 | lb | Leg of Lamb , trimmed and cubed |
| 5.00 | oz | Steak seasoning mix |
| 20.00 | oz | HELLMANN'S ® Blue Ribbon CollectionTM Greek Vinaigrette, 4/1 gallon jug 4 x 1 GA |
| 20.00 | pc | Bamboo skewers , soaked in water |
| 2.50 | lb | Bitter Greens |
| 20.00 | oz | Romaine , chopped |
| 20.00 | oz | Onions, red , shaved |
| 10.00 | oz | Cheese, feta , crumbled |
| 30.00 | Cherry Tomatoes , sliced in half | |
| 10.00 | oz | Cucumbers, seedless , sliced on the bias |
| 5.00 | oz | Olives, Kalamata , pitted, halved |
| 20.00 | oz | HELLMANN'S ® Blue Ribbon CollectionTM Greek Vinaigrette, 4/1 gallon jug 4 x 1 GA |
| 10.00 | x | Pita bread, plain , lightly toasted |
| 10.00 | Oregano sprig |
Preparation
Lamb Souvlake:
1. Sprinkle steak seasoning mix on the lamb meat. Dredge the meat in dressing and marinate for 2 hours. Skewer the lamb pieces on the bamboo skewers. Grill until an internal temperature of 140 degrees.
Salad:
1. Combine all of the ingredients except for the Lamb Souvlake and toss with 1/2 of the dressing. Place the salad on the toasted pita and top with the grilled lamb skewers. Drizzle with the remaining dressing. Garnish with the oregano.
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