Grilled lamb salad

Recipe credit

Produce For Better Health Foundation

About this recipe

Serving size
1/4 of recipe
Time to make
30 minutes


  • 3 green onions (sliced)
  • 12 ounces boneless leg of lamb, cut into 1-inch cubes (if cubed lamb is not available at your meat market, ask the butcher to prepare it for you)
  • 4 bamboo skewers
  • 6 cups shredded Savoy, Napa, or green cabbage
  • 2 carrots (shredded)
  • 2 tablespoons black or white sesame seeds
  • 1 small jicama, julienned (optional)

For the Marinade/Dressing

  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 3 tablespoons soy sauce, low sodium
  • 1/4 cup water
  • 1 tablespoon vegetable oil


  • Mix marinade/dressing ingredients; divide evenly.
  • Place lamb cubes in a glass dish; pour half of the marinade/dressing over the lamb.
  • Cover and refrigerate at least two hours.
  • In a large bowl, toss cabbage, carrots, jicama (optional), onions, and sesame seeds.
  • Remove lamb and discard marinade.
  • Soak bamboo skewers in water for 30 minutes; divide lamb among the 4 skewers.
  • On hot grill, cook the lamb skewers 5-6 minutes per side (or to desired degree of doneness).
  • Remove lamb from skewers, add to salad, and toss.
  • To serve, divide salad evenly on four plates. Drizzle with remaining dressing.

Tips and variations

  • Tips on Cooking Lamb: Cooking temperature: 145 °F (medium-rare); 160 °F (medium); 170 °F (well-done)

Nutritional info

Total fat
9 g
Saturated fat
3 g
70 mg
Total carbohydrates
20 g
Dietary fiber
8 g
23 g
Total sugar
9 g