Lamb and Olive Skewers with Cucumber Salad

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1/4 cup flat-leaf parsley, freshly chopped
• 1 teaspoon garam masala
• 1 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds lean lamb meat, cut in 1-inch cubes
• 16 garlic stuffed green olives
• 16 cherry tomatoes
• 4 pita pocket bread, for serving
• Cucumber Salad, recipe follows
• Store-bought tzatziki sauce, for serving
• Special equipment: 8 (10-inch) bamboo skewers, soaked in water for about 30 minutes

Directions

Light broiler. Line a baking sheet with foil and set aside.

In a medium bowl, combine oil, parsley, garam marsala, garlic salt, pepper, and cubed lamb, mix thoroughly to coat all lamb cubes.

To make skewers, alternate lamb, tomato and olives. Finish with a piece of lamb so that there are 3 cubes of lamb per skewer. Place skewers on prepared baking sheet. Broil 4 to 6 inches from heat source for 2 minutes per side for 8 total minutes.

Serve skewers hot with pita bread, Cucumber Salad and tzatziki sauce.

Serving Ideas: Rosemary skewers would be fantastic with these kebabs. Be sure to wrap exposed rosemary leaves with foil to keep from burning.

Cucumber Salad

• 1 large cucumber, peeled and diced into 1/4-inch cubes
• 1 medium onion, diced
• 1/4 cup feta cheese, crumbled
• 3 tablespoons zesty Italian dressing
• Salt and freshly ground black pepper

In a medium bowl combine all ingredients and toss to combine. Serve with lamb skewers.