Market District Recipes: Grilled Lamb Kabobs & Fattoush Salad
This is a great time of year to grill and if you're looking for something new to try, check out this recipe from the Giant Eagle Market District!
Grilled Zucchini & Bell Pepper Fattoush Salad
Compliments of Benjamin D'Amico
Makes: 3 lbs Prep Time: 30 min. Cooking Time: 15 minutes
Ingredients:
- 1 ½ lbs Zucchini, Fresh, Cut into 4 long pieces
- 1 each Red Bell Pepper, seeded, cut in half
- 1 each Yellow Bell Pepper, seeded, cut in half
- 1 cup Cucumber, Seeded, diced
- ¾ cup Grape Tomatoes
- 1/8 cup Green Onion, sliced thin
- ¼ cup Kalamata Olives, pitted
- 2 tbsp Fresh Mint, minced
- 2 tbsp Fresh Cilantro, minced
- 2 tbsp Extra Virgin Olive Oil
- 1 ½ tbsp Lemon Juice, fresh squeezed
- 1/8 tsp Ground Cumin
- ½ tsp Kosher Salt
- ¼ tsp Ground Black Pepper
- ¾ cup Feta Cheese, crumbled
- 4 each Pita Bread, cut into wedges
Directions:
1. Preheat a grill or grill pan.
2. Brush the cut zucchini and bell peppers with olive oil, then season with salt and pepper, and place on the grill.
3. Grill the vegetables for 4-5 minutes on each side until you have bold char marks and the vegetables start to become soft.
4. Set the vegetable aside and allow them to cool.
5. Once cooled dice the bell peppers and zucchini into medium sized pieces.
6. In a large bowl combine the diced grilled vegetables, cucumber, tomatoes, green onions, olives, mint and cilantro.
7. In another small bowl combine the cumin, lemon juice, salt, pepper, and olive oil and mix well.
8. Toss all of the vegetables with the dressing and let sit for a half an hour.
9. Garnish with the crumbled feta cheese.
Grilled Lamb Kabobs
Compliments of Benjamin D'Amico
Makes: 10 each Prep Time: 15 min. Cooking Time: 10 min. Marinade Time: 8 hours
Ingredients:
- 6 oz Market District Greek Inspired Souvlaki Marinade
- 1 ½ lbs Boneless Leg of Lamb, cut into ½ inch cubes
- ½ each Onion, ½ inch dice
- ½ tsp Kosher Salt
- ¼ tsp Ground Black Pepper
Kabobs
1. Marinate the lamb in the Souvlaki marinade for at least 8 hours.
2. Alternate the lamb and onions onto skewers, placing 4-5 pieces of meat per skewer.
3. Place the kabobs onto a hot grill and grill for 4-5 minutes on each side or until the internal temperature of the lamb reaches 145F.
