Pumpkin Spiced Lamb Kebabs
Servings: 4 | Prep: 30 min. | Cook: 15 min.
Recipe provided by American Lamb Board and created by Homemade.
Directions
Prepare the Lamb Kebabs
- In a large bowl, combine the American lamb, garlic, pumpkin pie spice, smoked paprika, cumin, thyme, salt, and black pepper.
- Mix gently until the lamb is evenly coated with the seasoning.
- Thread the lamb onto 4 skewers.
- Brush the kebabs lightly with olive oil.
Grill the Lamb Kebabs
- Preheat a grill pan or outdoor grill over medium-high heat.
- Grill the lamb kebabs for 3 to 4 minutes per side until nicely charred.
- Cook until the internal temperature reaches about 160°F for medium.
- Remove the kebabs from the grill.
- Let the lamb rest for 5 minutes before serving.
Make the Apple & Arugula Salad
- In a large bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper until smooth.
- Add the arugula, apple slices, red onion, toasted walnuts, and goat cheese or feta.
- Toss gently until everything is evenly coated with the dressing.
Serve
- Arrange the apple and arugula salad on a serving platter.
- Place the grilled pumpkin spiced lamb kebabs over the salad.
- Serve immediately.
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Ingredients
For the Lamb Kebabs:- 1 pounds American lamb shoulder, cut into ¾” chunks
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Arugula & Apple Salad:- 4 cups baby arugula
- 1 crisp apples (Honeycrisp or Pink Lady), thinly sliced
- 1/4 red onion, very thinly sliced
- 1/3 cup toasted walnuts
- 1/2 cup crumbled goat cheese or feta
For the Dressing:- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons maple syrup
- 3 tablespoons extra virgin olive oil
- Salt and pepper, to taste
