The meat is marinated in a garlic marinade, lamb is grilled and served with honey sauce.

Summary

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)

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Instructions

1. 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.
2. Turn on the grill to preheat to a high temperature.
3. In a small bowl, combine the vinegar, mint, honey, olives, leftover garlic, cumin, and olive oil.
4. String the meat on 4 small skewers and place on the grill rack. Fry for about 3-4 minutes on each side.
5. Put the kebabs on a plate (optional – with a side dish), pour over the honey sauce.