Active Time

　　30 min

　　Total Time

　　40 min

　　Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.

　　

Ingredients

Makes 4 to 6 servings

　　4 large garlic cloves

　　2 teaspoons salt

　　1 teaspoon black pepper

　　1/4 cup plus 2 tablespoons extra-virgin olive oil

　　2 lb boneless lamb shoulder, cut into 1-inch cubes

　　2 tablespoons Sherry vinegar or red-wine vinegar

　　2 (15- to 19-oz) cans cannellini beans, rinsed and drained (about 3 cups)

　　1 celery rib, thinly sliced

　　1/4 cup brine-cured black olives, such as Kalamata, pitted and quartered

　　1/2 cup pine nuts (2 1/4 oz), toasted

　　1/2 cup chopped fresh mint

　　

Special equipment:

6 to 8 metal skewers

　　

Step 1

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

　　

Step 2

While grill is heating, mince garlic, then mash to a paste with salt and pepper using a large heavy knife. Reserve half of garlic paste in a large salad bowl.

　　

Step 3

Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat.

　　

Step 4

Divide lamb among skewers, leaving a little space between pieces (for even cooking).

　　

Step 5

Whisk vinegar into reserved garlic paste, then add remaining 1/4 cup oil in a slow stream, whisking until emulsified. Add beans, celery, olives, pine nuts, and mint, then toss to coat.

　　

Step 6

Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad.