Panzanella with Grilled American Lamb Kabobs and Burrata

Recipe by 


Prep Time

20 min

Cook Time

30 min

Total Time

50 min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


For the Panzanella:

  • 6 tablespoons extra virgin olive oil, divided

  • 3 cups cherry tomatoes

  • 1 loaf of day-old Italian bread, cut into 1-inch cubes

  • 3 cloves garlic, minced

  • 2 teaspoons dried oregano

  • Salt and pepper to taste

  • 1/4 cup balsamic vinegar

  • ½ red onion, thinly sliced

  • 1/2 cup fresh basil leaves, torn

  • 1 ball of burrata cheese, torn into pieces

For the Grilled Lamb Kabobs:

  • 1 lb American Lamb, cut into 1-inch cubes

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon chopped fresh rosemary

  • Salt and pepper to taste

  • Wooden skewers, soaked in water for at least 30 minutes


1. Prepare the Panzanella:

Preheat your oven to 400°F (200°C).On a sheet tray lined with parchment paper, add the bread cubes, tomatoes, minced garlic, dried oregano, 2 tablespoons olive oil and salt and pepper.   Toss well to coat.Roast in the preheated oven for about 20 minutes, until the tomatoes have caramelized in parts and some have burst. The bread should be golden.

2. Grill the lamb kabobs:

In a bowl, combine the olive oil, minced garlic, dried oregano, rosemary, salt, and pepper. Add the American Lamb cubes and toss until evenly coated. Thread the lamb cubes onto the soaked wooden skewers.

Heat a grill or grill pan over medium-high heat. Grill the lamb kabobs for about 8-10 minutes, turning occasionally, until cooked to your desired doneness. 

Remove from the grill and let rest for a few minutes.

3. Assemble the Panzanella:

In a very large bowl, whisk together the balsamic vinegar and 1/4 cup extra virgin olive oil.  Add sliced red onion to bowl.

Add the roasted bread cubes and tomatoes and fold to combine and coat them with the dressing.  Add basil leaves.

Transfer panzanella to a serving platter.  Arrange the grilled lamb kabobs on top of the Panzanella.  Garnish with additional basil leaves then top with torn pieces of burrata cheese.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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