Lamb Skewers with Green Olive & Mint Sauce

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

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.