Is it a salad? Is it a kebab? It’s both!
This Kebab Layered Salad is very impressive to look at.
It’s like it took a lot of effort, but it’s super easy to make. The key is getting the best ingredients – fresh lettuce and tomatoes make the salad delicious and satisfying.
It looks fantastic in photos, too!
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This Kebab Layered Salad has all the ingredients you would find in a kebab without the wrapping.
Plus it’s got a lot of flavour, a great barbecue idea and a great meal for summer.
It’s fancier than eating a kebab while drunk at 3am, and you’ve lost a shoe.
Kebab layered salad is a tasty, refreshing dish perfect for any occasion. It layers kebab-style beef or lamb with fresh vegetables and a tangy yogurt-based dressing. Not only is it healthy and nutrient-rich, but its flavors blend to create the perfect balance between savoury, creamy and crunchy.
Perfect for a barbecue or pool party, it’s sure to be the hit of any gathering and will have your guests asking for more!
Method
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Preheat oven to 180 degrees.
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Season lamb with 2 tablespoons olive oil and salt and pepper. Slice small pockets into lamb using point of knife. Peel and quarter garlic cloves then push into pockets.
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Bake for 90 minutes.
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Rest, covered in foil for 15-30 minutes before slicing. Slice thinly.
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Place all lamb on the base of a round glass trifle bowl, or high sided large glass bowl.
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Spread houmus evenly over meat.
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Roughly chop lettuce and place on top of houmus. Then add layer of diced tomatoes.
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Next put some tabouli, spreading each layer out with the back of a spoon. Top with sour light cream (as light sour cream is easier to spread), then finally top with grated cheese.
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Serve the same day it has been prepared.
Recipe Hints and Tips:
- We served Kebab Layered Salad as a center dish and made into individual kebab wraps.
- Kebab Layered Salad is not suitable for freezing.
- You can substitute the roast lamb for a BBQ chicken if you need a fast fancy dinner.
