Fattoush with Lamb Skewers
By Sally JamesINGREDIENTS
- arugula
- parsley and mint
- Cumin
- Extra Virgin Olive Oil
- Fattoush
- garlic
- goat or sheep feta
- grape tomatoes
- Grated zest and juice of 1/2 lemon
- Kalamata olives
- lamb filet or loin
- olive oil
- Persian cucumber (or 1/2 English)
- pita bread
- Salt and freshly ground pepper
- sumac
DIRECTIONS
- Place the lamb in a zip lock bag with the oil, cumin, salt and pepper to taste, and massage well to cover all the meat. Set aside.
- Grill or bake the pita bread until golden and crisp, cool and break into pieces.
- In a large bowl, toss together the remaining salad ingredients and set aside.
- Thread the lamb onto skewers and grill until cooked as desired.
- Just before serving, whisk or blend the dressing ingredients together, add the bread to the salad and toss with half the dressing. Place in bowls or large cups. Top with the skewers and drizzle with the remaining dressing.