Chef Aaron Brooks Grilled Aussie lamb skewers with a summer salad

  • Prep time 1Hr
  • Cook time 15Min
  • Technique Grill
  • Meat Lamb
  • Cut Leg
  • Serves 12

Dominate your tailgate, backyard BBQ and weeknight menu with these tasty skewers from EDGE Miami's Chef Aaron Brooks.

Ingredients

For the lamb: 

  • 2 lbs. Australian lamb leg trimmed of fat and sliced into 1 inch strips
  • 1/4 cup rosemary leaves
  • 1/4 white onion peeled
  • 4 peeled garlic clove
  • 1 tablespoon lemon juice
  • zest of 1 lemon
  • 1 tablespoon sweet paprika
  • 2 teaspoon dried oregano
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon black peppercorns
  • 3 teaspoon kosher salt

For the summer salad: 

  • 3 cup kale, trimmed and shredded
  • 2 cup watermelon cut into 3/4 inch chunks
  • 1/2 cup celery sliced thin
  • 1/4 red onion sliced thinly
  • 1 cup baby cucumber cut into 1/2 inch chunks
  • 1/2 cup kalamata olives pitted and sliced in half
  • 1/2 cup buckwheat groats
  • 1/2 cup italian parsley rough chopped
  • 1 cup mint leaves rough chopped
  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon honey
  • 3 tablespoon lemon juice
  • zest of 1 lemon
  • 1 teaspoon dried oregano
  • 1 tablespoon sumac
  • pinch salt, pepper and chili flake

To assemble:

  • 1/2 cup crumbled greek feta cheese
  • 2 lemons cut in half

Method

For the lamb: Set aside the lamb in a mixing bowl and place in the refrigerator. Puree the remaining ingredients in a blender and toss with the lamb. Marinate for a minimum of 1 hour or up to 3. Distribute the meat evenly amongst 12 metal skewers. 

For the summer salad: Place olive oil, lemon juice, zest, vinegar, dried oregano, sumac, salt, pepper, chili flake and honey in a bowl and lightly whisk together to create a vinaigrette for the salad, set aside. Put the remaining ingredients except the buckwheat and sumac in a separate large bowl but do not toss at this stage. 

To assemble: Turn on your gas grill or charcoal grill to a high heat. Once hot, place skewers on grill, sear and cook for a few minutes each side until your desired doneness has been reached then remove from the grill. Whilst the skewers rest assemble the salad by tossing together the dressing with the ingredients in the large bowl along with the uncooked buckwheat groats. Season the salad with a little salt to taste. Evenly distribute the salad amongst 4 plates and top with a little crumbled feta. Serve each salad with 3 skewers and a lemon wedge. Enjoy!