slideshow

Makes 12-16 skewers

2 lbs lamb stew meat

¾ cup Stonewall Kitchen Classic Greek Dressing

Skewers, 12 inches long

Extra virgin olive oil, for drizzling

1 small onion, quartered

1 green bell pepper, cut into large pieces

2 tomatoes, sliced

1 ½ cucumbers, sliced

¼ head of iceberg lettuce, shredded

Rex’s Seafood Cucumber Dill sauce

In a non-reactive bowl, marinate lamb in ½ cup of Stonewall Kitchen Classic Greek Dressing for at least two hours (may be marinated overnight). Reserve ¼ cup for salad dressing.

Soak skewers in cold water for 10 minutes. Thread ingredients in sequence – lamb, bell peppers, onions and repeat. Leave a little space between each item for even cooking. Drizzle with olive oil. Grill lamb kebabs on medium high heat for three to four minutes on each side, until meat is medium rare. Top with cucumber dill sauce when ready to serve.

Arrange lettuce, tomatoes and cucumbers and drizzle with remaining dressing. Add kebabs on top.

Recipe by Cheryl Ng Collett of ittybittyfoodies.com.

Ingredients provided by Artizone.com, an online grocery market and home delivery service that offers quality meat, cheeses, produce, seafood and more in the

Greater Dallas area.