Grilled Lamb Kebabs with Pistachio-Mint Salsa

Grilled Lamb Kebabs with Pistachio-Mint SalsaRecipe

An unusual salsa, made with easy-to-find Middle Eastern ingredients, transforms ordinary kebabs into something exotic. You'll need 4 to 6 metal skewers (10-inch size) for the lamb.

Serves 4 to 6


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1 tablespoon honey
2 large garlic cloves, minced
1 1/4 teaspoons kosher salt, divided
10 tablespoon extra-virgin olive oil, divided
1 1/2 pounds boneless leg of lamb (sometimes sold as stew meat), any fat trimmed and meat cut into 2-in. pieces
1/4 cup fresh mint leaves
1/4 cup flat-leaf parsley leaves
1/3 cup plain kefir* or Greek yogurt
1/2 cup shelled, toasted pistachios
2 cans (15 oz. each) cannellini or other white bean, rinsed and drained


Total: 30 Minutes

1. Heat a grill to high (450° to 550°). Combine honey, garlic, 1/2 tsp. salt, and 4 tbsp. oil in a medium bowl. Add lamb and mix to coat well. Thread lamb onto skewers.

2. Meanwhile, put mint, parsley, kefir, pistachios, 1/4 tsp. salt, and remaining 6 tbsp. oil in a food processor. Pulse until pistachios are finely chopped, about 1 minute.

3. Put cannellini in another medium bowl. Mix in 1/2 cup pistachio mixture and remaining 1/2 tsp. salt.

4. Grill lamb until done the way you like, about 10 minutes for medium, turning once. Remove from heat. Spread beans on a platter and arrange lamb skewers on top. Spoon remaining pistachio sauce over lamb.

*Kefir is a tart beverage made with fermented milk. Look for it near the yogurt.

Created date

May 2014

Nutritional Information

Calories 598
Caloriesfromfat 53 %
Protein 36 g
Fat 35 g
Satfat 7.3 g
Carbohydrate 37 g
Fiber 7.8 g
Sodium 394 mg
Cholesterol 84 mg