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Epicurious
Gourmet

Grilled Lamb Skewers with White-Bean Salad

4.4

(2)

Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.

Recipe information

  • Total Time

    40 min

  • Yield

    Makes 4 to 6 servings

Ingredients

4 large garlic cloves
2 teaspoons salt
1 teaspoon black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 lb boneless lamb shoulder, cut into 1-inch cubes
2 tablespoons Sherry vinegar or red-wine vinegar
2 (15- to 19-oz) cans cannellini beans, rinsed and drained (about 3 cups)
1 celery rib, thinly sliced
1/4 cup brine-cured black olives, such as Kalamata, pitted and quartered
1/2 cup pine nuts (2 1/4 oz), toasted
1/2 cup chopped fresh mint

Special equipment:

6 to 8 metal skewers

Preparation

  1. Step 1

    Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

    Step 2

    While grill is heating, mince garlic, then mash to a paste with salt and pepper using a large heavy knife. Reserve half of garlic paste in a large salad bowl.

    Step 3

    Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat.

    Step 4

    Divide lamb among skewers, leaving a little space between pieces (for even cooking).

    Step 5

    Whisk vinegar into reserved garlic paste, then add remaining 1/4 cup oil in a slow stream, whisking until emulsified. Add beans, celery, olives, pine nuts, and mint, then toss to coat.

    Step 6

    Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad.

TagsSkewerMediterraneanLamb ShoulderLambMeatCannellini BeanWhite BeanBean and LegumeVegetableOlivePine NutNutMintHerbs & SpicesGarlicRoot VegetableMainDinnerGluten FreeDairy FreeKetoEasy30 Minutes or LessGrillingGourmet
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