Lamb Skewers with Kumquat Cucumber Salad

  • serves 2
Christine Cushing
Christine Cushing


0 Ratings
Directions for: Lamb Skewers with Kumquat Cucumber Salad


Lamb Skewers

1 ½ lb(s) boneless leg of lamb, in 1-inch cubes

⅓ cup olive oil

1 Tbsp fresh minced mint

1 clove garlic, minced

1 Tbsp toasted cumin, seeds, ground

½ tsp chili paste

½ sun-dried tomato, minced

3 Tbsp unsalted butter

1 red onion, large, dice

2 tsp salt

freshly cracked black pepper

Kumquat Cucumber Salad

1 red onion

1 cucumber

⅔ cup kumquat, sliced, thinly, seeds removed, but do not peel

2 Tbsp chopped fresh cilantro

4 tsp chopped fresh mint

2 Tbsp fresh orange juice

1 Tbsp fresh lemon, juice

4 Tbsp olive oil

½ tsp salt

freshly cracked black pepper


Lamb Skewers

1. Put the lamb, olive oil, mint, garlic, cumin, chile paste, and tomato in a bowl and marinate overnight for best results or for at least 2 hours. If using wooden skewers soak in water overnight. In a skillet heat butter and add the onion. Sauté about 2 minutes until slightly golden. Remove and set aside. Heat the barbecue on medium high. Alternately thread lamb and onion pieces onto skewers, ending with 4 skewers. Grill skewers 3 to 4 minutes per side until lamb is cooked to your likeness. Serve with Kumquat Cucumber Salad.

Kumquat Cucumber Salad

1. Cut the red onion in half. Thinly slice each half on a mandolin. Soak onion slices in lemon juice. Cut cucumber into small dice. Place cucumber pieces in a colander. Salt the cucumber and let sit for 30 minutes to remove excess moisture. Combine the onion, cucumber, kumquats, and herbs in a non-reactive bowl. In a separate bowl, whisk together the remaining ingredients and set aside. Toss the salad with the dressing and put a mound on two plates. Place 2 lamb skewers on each mound and garnish with chopped mint.

See more: Summer, Appetizer, Fruit, Salad, Main, Grill, Barbeque, Dinner, Lamb, Vegetables, North American, BBQ


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