The meat is marinated in a garlic marinade, lamb is grilled and served with honey sauce.
Summary
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Boneless lamb shoulder (cut into 5 cm cubes) – 400 g
- Garlic (minced) – 1 clove
- Ground cumin (cumin) – 1 teaspoon.
- Dried red pepper, flakes – 0.25 teaspoon.
- Wine red vinegar – 2 teaspoon
- Honey – 1 teaspoon.
- Pitted green olives (chopped) – 2 tbsp
- Fresh mint (chopped leaves) – 2 tbsp
- Extra virgin olive oil – 3 tbsp
- Salt to taste
- Couscous for garnish (optional)
Print Recipe
Pin Recipe Instructions
- In a medium bowl, combine the chopped meat with 1 tablespoon oil, 1/2 teaspoon garlic, 1/2 teaspoon cumin, 1/2 teaspoon salt, and red pepper flakes.
- Turn on the grill to preheat to a high temperature.
- In a small bowl, combine the vinegar, mint, honey, olives, leftover garlic, cumin, and olive oil.
- String the meat on 4 small skewers and place on the grill rack. Fry for about 3-4 minutes on each side.
- Put the kebabs on a plate (optional – with a side dish), pour over the honey sauce.
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