Tip:If using wooden skewers, soak them for 20 minutes in water before threading so they don't burn on the grill.
In a medium bowl, combine the lamb with 1 Tbs. of the olive oil, 1/2 tsp. of the garlic, 1/2 tsp. of the cumin, the chile flakes, and 1/2 tsp. salt. Toss to coat and set aside.
In a small bowl, combine the vinegar, honey, olives, and the remaining garlic, cumin, and olive oil. Stir in the mint.
Thread the lamb onto 4 small skewers. Broil or grill the lamb, flipping once, until browned and sizzling, 3 to 4 minutes per side. Transfer the skewers to plates, spoon over the sauce, and serve immediately.
Serve the kebabs on a bed of couscous tossed with diced red peppers, and a side of Cucumber & Feta Salad with Mint & Dill.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips