Rosemary, Mustard and Fig Lamb Kabobs with Cucumber, Pomegranate and Feta Salad
About this Recipe
By: Caitlin Greene
This blog post is sponsored by Superior Farms.
What You Need
Oils & Vinegars
Baking & Spices
- 2 pounds lamb stew meat
- 2 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- 1 ½ tablespoon dijon mustard
- 1 tablespoon water
- 2 tablespoon minced fresh rosemary
- 4 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon cumin
- 1 dried fig, minced
Scallion Yogurt Dip
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoon chopped parsley
- ½ cup chopped scallions
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon paprika
- pinch black pepper
Cucumber Pomegranate and Feta Salad
- 1 ½ cup sliced mini cocktail cucumbers
- ¾ cup pomegranate seeds
- ½ cup feta cheese, crumbled
- ¼ cup minced red onion
- ¼ teaspoon salt
- pepper to taste
- Juice of 1 orange
- 2 tablespoon olive oil
- 1 tablespoon coconut aminos
Made with Winter holiday notes of mustard, figs, rosemary and balsamic, these lamb kabobs make the perfect easy holiday meal. They are packed with a punch of flavor and ready in much less time than a roast!
If you have never had lamb as a kabob before, they are quite easy to make. For this recipe I used American lamb stew meat from Superior Farms. The stew meat is relatively lean, and it easily absorbs flavor. It also stays tender from the marinate, and cooks in less than 15 minutes.
My favorite part of kabobs is that they are extremely versatile with flavor variation. This particular profile was inspired by a recipe my mother used to make with boneless lamb leg growing up. She would coat the leg in a thick mustard marinade with lots of garlic and fresh rosemary from the garden. Here, I added a little holiday twist of dried figs, and the slight sweetness is really pleasant on the palate. The stew meat from Superior Farms’ Holiday Lamb Pack is already pre-cut into perfectly sized cubes and ready to place on skewers. Superior Farms produces all-natural, American lamb and is a brand committed to sustainability which is an important value to me. In my opinion, having quality meat does make a positive impact not only on your health but also your dishes.
You can order your own Holiday Lamb Pack online to be delivered straight to your door or to a family member or friend this holiday season when you order by December 15. The pack also includes a Frenched Carving Leg and Lamb Shanks sliced for Osso Buco so you can whip up a variety of dishes. Be sure to use my code, STARINFINITE for free 2-day shipping on your order from www.superior-farms.com.
I paired these kabobs with a scallion yogurt sauce, which complements the pungent flavors. I also served it with a fresh salad made of cucumber, red onion, pomegranate seeds and feta cheese with freshly squeezed orange juice plus some roasted herbed potatoes on the side. This dish is one that can be prepped ahead of time, because the longer the lamb marinates for, the more succulent and tender it gets. I suggest a minimum of 2 hours, but I like to marinate overnight to really bring out those flavor notes. It makes the perfect, light yet hearty meal for the holiday, or any cool-weather night. Feel free to sub the potatoes with rice or even toasted bread—or better yet some garlic bread! I will also likely also be making these in the summer to throw on the grill. The options are endless!
Why will you like these Lamb Kabobs?
-It is made with quality meat.
-It is perfect for the holiday or any fall or winter night.
-It is healthy but filling and packed with pungent spices.
-It pairs well with a variety of starchy or veggie sides.
How do you make Rosemary, Mustard and Fig Lamb Kabobs with Cucumber, Pomegranate and Feta Salad?
1. In a large bowl mix together the balsamic vinegar, olive oil, dijon mustard, water, rosemary, garlic, salt, cumin and fig. Add the lamb to the bowl, and toss until all of the meat is evenly coated. Cover the bowl and place in the refrigerator for a minimum of two hours to marinate.
2 While the lamb is marinating, make the yogurt dip. In a medium bowl, mix together yogurt, scallions, parsley, lemon juice, garlic, paprika, salt and pepper. Cover, and place in the refrigerator until ready to use. *Can be stored for up to 3 days.
3. Next, make the salad in a separate medium bowl, add the cucumbers, pomegranate seeds, feta cheese, red onion, salt and pepper. Toss until well combined. Add the orange juice, olive oil and coconut aminos. Toss again. Cover and store in the refrigerator until ready to serve.
4. Preheat the oven to 400 degrees F.
5. Remove the lamb from the refrigerator. Fill each skewer with the lamb, and place the kabobs on a plate. Repeat until the lamb has all been used up.
6. Place lamb kabobs one inch apart on top of a rack that rests on top of a baking sheet. Bake for 8 minutes.
7. Turn off the oven and turn the broiler to high. Place the lamb 6 inches from broiler and broil for 3-4 minutes. Flip, then broil for 3-4 minutes on the other side. Each side should begin to brown.
8. Serve the kabobs with the salad and the dip.