Grilling season has arrived, so by now you’ve probably gathered your tools and gadgets to reclaim your title as grilling pro. Try this Grilled Lamb Spiedini recipe. They’re a skewered kabob, a great way to showcase your grill skills, and even treat dad this Father’s Day!
Makes 8 spiedini/skewers
Fresh Herb Vinaigrette Ingredients
4 Tbsp Fresh Basil & Parsley Mix, chopped
4 Tbsp Fresh Mint, chopped
1 Tbsp Oven-Dried Tomatoes, finely chopped
1 Tbsp Red Onions, finely chopped
1 Tbsp Red Wine Vinegar
2 Tbsp Red Peppers, roasted and finely chopped
½ tsp Pink Peppercorns, crushed
½ cup Olive Oil
Fresh Herb Vinaigrette Instructions
In a mixing bowl, combine all ingredients and whisk thoroughly and set aside for service.
8, 8oz Lamb Sirloin, cubed on skewers
½ oz Arugula
1 ½ Cucumbers, peeled, seeded, ½ inch slices in half moons
1 tsp Garlic, chopped, roasted
½ Meyer Lemon, juiced
2 Tbsp Plain Yogurt
4 Tbsp Olive Oil
2 tsp Grand Padana Parmesan Cheese, grated
Fresh Herb Vinaigrette
1 Tbsp Balsamic Vinegar, aged 12 years
Salt & Pepper to taste
Prepare skewers prior to service with olive oil to avoid sticking to grill: place lamb skewers/spiedini on a 450 degree grill and cook for 4-5 minutes, rotating every minute until the lamb is medium.
In a bowl, combine sliced cucumbers, garlic, yogurt, and salt and pepper.
In a separate bowl, toss arugula with lemon juice, olive oil and Grana Padana Parmesan. Place on a large platter or serving dish.
Arrange spiedinis on top of arugula mixture and cucumber mixture on top of spiedinis.
Drizzle Fresh Herb Vinaigrette over the entire dish. Drizzle aged balsamic vinegar and add salt and pepper to taste.
We invite you to the warm atmosphere this Father's Day and every day at Maggiano’s Little Italy. We also invite you to like us on Facebook – for every new “like” we will donate $1 to Make-A-Wish through July 8th, 2015 up to $25,000! Join our E-club, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.