Grilled Lamb Skewers with White-Bean Salad

Grilled Lamb Skewers with White-Bean Salad
Grilled Lamb Skewers with White-Bean Salad
Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
Bean Garlic Lamb Olive Pine Nut Grill/Barbecue Gourmet
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped fresh mint
  • 4 large garlic cloves
  • Carbohydrate 65 g(22%)
  • Cholesterol 109 mg(36%)
  • Fat 55 g(84%)
  • Fiber 17 g(67%)
  • Protein 51 g(101%)
  • Saturated Fat 17 g(84%)
  • Sodium 708 mg(29%)
  • Calories 944

Preparation Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). 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. Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat. Divide lamb among skewers, leaving a little space between pieces (for even cooking). 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. Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad.

Preparation Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). 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. Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat. Divide lamb among skewers, leaving a little space between pieces (for even cooking). 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. Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad.