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.
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
How to Make It
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.
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.
Put cannellini in another medium bowl. Mix in 1/2 cup pistachio mixture and remaining 1/2 tsp. salt.
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.
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