Lamb Skewers with Feta Dressing | culture: the word on cheese
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Lamb Skewers with Feta Dressing

Grilled Lamb with a Salad of Spring Lettuces, Fresh Herbs, and Creamy Feta Dressing

Lamb is a quintessential spring protein, and pairing it with creamy feta and cooling herbs yields a Mediterranean lunch that is perfect for the first al fresco meal of the season.
Servings 4 people



  • 1 1/2 cups mayonnaise
  • 1 cup sour cream
  • 4 ounces sheep’s milk feta
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped scallions
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh dill


  • 2 garlic cloves minced
  • 1 shallot minced
  • 2 tablespoons chopped fresh oregano
  • 1 lemon zested and juiced
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound lamb leg fat removed, sliced into 12 thin strips


  • 2 heads bibb lettuce leaves torn into bite- size pieces
  • 1 cup arugula
  • 1 cup pea shoots
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped basil
  • 1/4 cup sliced radish
  • 1/4 cup creamy feta dressing
  • Kosher salt and freshly ground black peppet to taste



  • Add all ingredients to a blender or food processor. Blend on high speed until smooth and creamy. If dressing is too thick, add a few tablespoons of water; if it is too thin, add a little more mayonnaise.
  • Refrigerate in an airtight container for up to 2 weeks.


  • Combine all ingredients in a sealable plastic bag, seal, and massage bag to coat lamb with marinade. Refrigerate for 45 minutes.
  • Heat a gas or charcoal grill to medium- high heat or until charcoal embers are low and evenly heated.
  • Remove lamb from bag and arrange onto metal skewers. Grill for 3 to 4 minutes on each side. Remove from grill and rest meat on a wire rack for 2 to 3 minutes.
  • Add lettuce, arugula, pea shoots, herbs, and radishes to a large mixing bowl. Drizzle dressing over vegetables and gently toss until vegetables are evenly coated. Season with salt and pepper.
  • Divide salad and grilled lamb between four dinner plates. Serve with remaining dressing on the side.

Chef Josh Berry and Maggie Knowles

Chef Josh Berry and Maggie Knowles are both native Mainers who agree that cheese makes even the worst days better. They fell in love at a beekeeping conference and joined culinary and creative forces through recipes, photography, and writing. They also work as restaurant consultants through the B Frame. Josh’s career has taken him throughout cheese capitals such as Switzerland, Italy, and Vermont; his favorite cheese is Cabot Clothbound. Maggie has written about food, theater, and parenting; her current favorite cheese is Big Sky Grana. When not eating, they are tending to their chickens, bees, small dogs, and big teenagers.

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