Servings: two as a main dish.
Cook these cumin-scented lamb kebabs over the grill or under the broiler, then drizzle on the chunky olive-mint vinaigrette.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve the kebabs on a bed of couscous tossed with diced red peppers, and a side of Cucumber & Feta Salad with Mint & Dill.
If using wooden skewers, soak them for 20 minutes in water before threading so they don’t burn on the grill.
Made these for dinner this weekend, they are great! It was easy to put together and a great new flavor with lamb. I followed the recipe except that I made it for 10! I will be making this again.
What a wonderful way to prepare lamb. Very easy and the sauce is wonderful. I served it over brown rice with a Greek salad. Nice, fresh dinner. Would be great for company.
Completely agree with previous reviewer! I followed all the serving suggestions (couscous w/ red peppers and the cucumber dill salad)----perfection! The green olive sauce pulled everything together. Loved it!
Fantastic. Rarely do I repeat a recipe, but this is now a mainstay.The lamb is so tender and the Sauce dynamite. Surprising combination of ingredients, but a definite crowd pleaser.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?