Grilled Lamb Kebabs with Pistachio-Mint Salsa
Annabelle Breakey
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.
This recipe, and others like it, can be found in the article “From Decadent Brunch Dishes to Impressive Grilling Ideas, These Are the Best Recipes to Cook This May.”
How to Make It
Step 1
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.
Step 2
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.
Step 3
3
Put cannellini in another medium bowl. Mix in 1/2 cup pistachio mixture and remaining 1/2 tsp. salt.
Step 4
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.
Step 5
5
*Kefir is a tart beverage made with fermented milk. Look for it near the yogurt.
Ingredients
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
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