Recently I took my son to his 18 month check up (OMG how did that happen ?) and wanted to grab some lunch afterwards. His pediatrician’s office is really close to a local mediterranean restaurant chain called Tzatziki’s, so we always grab lunch there when we go to the doctor. Everything is so fresh, flavorful, and really affordable. I normally get a grilled pita wrap, but this time I decided to try the grilled lamb caesar salad. Being the caesar salad aficionado that I am, I figured it would be underwhelming. When I took the first bite of the succulent lamb and crunchy romaine, I wondered how could it be that I’ve gone so long without trying this combo! I don’t think I can ever eat a caesar salad again without grilled lamb on top. I knew I had to make my own version at home so I could enjoy this anytime I want. I’m willing to bet money that this easy grilled lamb kebab caesar salad will be your new family favorite!
First, let’s talk lamb. My local grocery store carries different cuts of lamb, but I’ve never seen small strips of lamb tenderloin. However, I frequently buy ground lamb which I make into amazing little lamb meatballs. I should probably get to creating recipe for you guys, don’t ya think?
Luckily, I found that ground lamb works beautifully for this recipe, which is great because most grocery stores carry it. It’s also really easy to put together because you are just adding a few ingredients to the lamb and forming it onto bamboo skewers. Grill those bad boys up, make the dressing, toss everything together, and BAM, dinner is DONE in 20 minutes or less!
And for the love of caesar salad, STOP BUYING BOTTLED DRESSINGS!! Bottled dressings are loaded with preservatives, and even the most “natural” bottled dressing always has an aftertaste. It literally takes about 2-3 minutes to make this dressing with ingredients you probably already have on hand, minus the anchovy paste.
Yes, I said anchovies. If you have ever eaten caesar salad and loved it, you have eaten anchovies. Without it, caesar salad just isn’t…well caesar salad. So take a deep breath and realize that you aren’t going to die if you eat anchovies. The tubes of anchovy paste are great because they are preserved in oil and salt and can be used over and over again. Just keep it in the fridge once it’s been opened.
Bon Appetit Ya’ll,
Easy Grilled Lamb Kebab Caesar Salad
For the Lamb Kebabs
- 1 pound ground lamb
- 1 clove garlic chopped
- squeeze of lemon
- 1 tsp . dried oregano
- 1/2 tsp . salt
- black pepper
- 1 Tbsp . olive oil
For the Caesar Salad
- 2 heads romaine lettuce
- 1/2 cup cherry tomatoes sliced in half
- 3 Tbsp . olive oil
- 2 cloves garlic finely chopped
- 1/2 tsp . anchovy paste or 4 anchovies
- 1 1/2 Tbsp . mayo
- 1/2 lemon juiced
- 1/2 tsp . mustard
- dash of worcestershire sauce
- 1/4-1/2 cup shaved parmesan
Preheat the grill to medium high heat.
Soak four bamboo skewers for 10-30 minutes in water to help keep from burning.
Mix all the ingredients for the lamb together until incorporated well.
Form the lamb onto kebabs, making sure it's an equal thickness all the way through so it cooks evenly. Drizzle with a little more olive oil to help keep from sticking.
Place the kebabs on the grill and cover for 5-6 minutes or until caramelized on one side. Turn over and cook for 3-4 minutes or until cooked through. Remove from the grill and let rest.
While the lamb kebabs are cooking prepare the dressing in a large bowl.
Chop the garlic really finely, or use a garlic press.
Whisk all the ingredients except for the olive oil together. When the ingredients are combined, slowly drizzle in the olive oil, whisking the entire time until the dressing is emulsified (fully combined).
Season with lots of cracked pepper and a touch of salt.
Chop two heads of romaine lettuce in half on a diagonal, or into smaller pieces if you prefer.
Toss the romaine with the dressing, top with the lamb kebabs, cherry tomatoes, shaved parmesan, and more cracked pepper.