Grilled Moroccan-Style Salad

Grilled Moroccan-Style Salad
Servings: 4 to 6 Start to Finish 30 mins


  • 16 cherry tomatoes
  • 1 medium eggplant cut into 1/2 rounds
  • 1 pound lamb, cut into 1-1/2 inch cubes
  • About 1/2 cup olive oil
  • Salt and freshly ground black pepper
  • 4 pita pockets, cut into quarters
For Dressing
  • 1 cup plain yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon cumin
  • 1/4 cup chopped fresh mint
  • 6 cups chopped romaine lettuce
  • 2 tablespoons chopped fresh oregano
  • 1/4 cup chickpeas

Make It

1. Prepare a charcoal or gas grill until hot, placing rack 3 or 4 inches from the heat source. Meanwhile, thread tomatoes, eggplant and lamb on separate skewers. Brush with about 2 Tbs. oil. Salt and pepper to taste and place on grill. Grill tomatoes until just charred; cook lamb and eggplant for about 10 minutes, turning once.

2. As skewers cook, brush the pita triangles with a bit of oil and put them on the grill for about 30 seconds on each side.

3. Mix all dressing ingredients together in a small bowl.

4. Put the lettuce, oregano and chickpeas in a serving bowl. To serve, divide the salad among 4 plates, topping each with lamb and eggplant. Garnish with the grilled pita triangles. Serve dressing on the side.