These meat and cheese kebabs turn into a flavorful and hearty salad when tossed with fresh herb leaves. We like to serve the salad with a side of hummus.
Sunset SEPTEMBER 2010
1. Heat grill to high (450° to 550°). Mix 5 tbsp. oil, the vinegar, salt, pepper, and chopped herbs in a large bowl. Measure 2 tbsp. and set aside. Add cheese, tomatoes, and lamb to remaining dressing, tossing to coat. Thread cheese, tomatoes, and lamb onto 8 metal skewers.
2. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, turning once, until meat and cheese are browned, about 6 minutes.
3. Set skewers on plates, drizzle with reserved dressing, and scatter with herb leaves. Serve with pita.
Note: Nutritional analysis is per serving.
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