Prep Time
30 MIN
Cook Time
15 Min
Total Time
45 MIN
Servings
4
Ingredients
For the Lamb Kebabs
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1 pounds American lamb shoulder, cut into ¾” chunks
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 ½ teaspoons pumpkin pie spice
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
For the Arugula & Apple Salad
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4 cups baby arugula
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1 crisp apples (Honeycrisp or Pink Lady), thinly sliced
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1/4 red onion, very thinly sliced
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1/3 cup toasted walnuts
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1/2 cup crumbled goat cheese or feta
For the Dressing
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2 tablespoons apple cider vinegar
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1 teaspoon Dijon mustard
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2 teaspoons maple syrup
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3 tablespoons extra virgin olive oil
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Salt and pepper, to taste
Directions
1. Prepare the Lamb Kebabs:
In a large bowl, combine American lamb cubes, garlic, pumpkin pie spice, smoked paprika, cumin, thyme, salt, and pepper. Mix gently with your hands until evenly combined. Thread onto 4 skewers. Brush lightly with olive oil.
Heat a grill pan or outdoor grill over medium-high heat. Grill kebabs 3–4 minutes per side until nicely charred and cooked through (internal temperature \~160°F for medium). Rest kebabs for 5 minutes before serving.
2. Make the Salad:
In a large bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, extra virgin olive oil, salt, and pepper until emulsified. Add arugula, apple slices, red onion, walnuts, and feta cheese. Toss to combine.
3. Serve:
Platter the salad. Arrange lamb kebabs over top.
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
