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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I have made this recipe several times for guests and everyone loves it. I’ve used lamb stew meat as well as tried it with lamb boneless sirloin (stew meat tends to have more flavor and is cheaper). I’ve added veggies to the kebabs (onion, red/yellow/orange bell pepper, round tomato, topped with crimini mushroom), added some lemon to the paste (salsa) and used some of the paste (added more oil to thin) for basting at the end of grilling. I used wood skewers and soaked them for several hours. For those that didn’t like lamb, I also made some skewers with chicken thighs. Lamb and chicken were marinated overnight with the garlic/honey oil mixture to enhance the flavors. Kept pieces smaller than 2” to cook quickly (8 min for lamb; 10 for chicken). No longer a 30 min recipe but delicious!
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