Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Lamb Skewers with Green Olive & Mint Sauce

Scott Phillips

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.


  • 3/4 lb. boneless lamb shoulder chops or lamb leg steaks, trimmed of extra fat and cut into 1-inch cubes
  • 3 Tbs. extra-virgin olive oil
  • 1 tsp. minced garlic
  • 1 tsp. ground cumin
  • Pinch crushed red chile flakes
  • Kosher salt
  • 2 tsp. red-wine vinegar
  • 1 tsp. honey
  • 2 Tbs. chopped pitted green olives
  • 2 Tbs. chopped fresh mint leaves

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 310
  • Fat (g): 35
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 22
  • Cholesterol (mg): 120
  • Sodium (mg): 800
  • Carbohydrates (g): 4
  • Fiber (g): 0
  • Protein (g): 35


  • 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.


If using wooden skewers, soak them for 20 minutes in water before threading so they don’t burn on the grill.


Rate or Review


  • MarciaJMcI | 08/21/2012

    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.

  • Artzee2 | 08/16/2012

    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.

  • MidwesternFoodie | 10/10/2011

    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!

  • dburum | 09/20/2010

    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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks