On The Fridge

Dinner in 40 Minutes

Kebabs With Black Olive and Lemon Relish

4 servings

These simple grilled kebabs, served with a briny, assertive relish, will transport you to the Mediterranean. There's more than enough relish; leftovers stand up to grilled tuna. Adapted from "The Big Book of Outdoor Cooking & Entertaining," by Cheryl and Bill Jamison (Morrow, 2006, $24.95; the book is reviewed on the facing page). Serve with ratatouille.

For the relish:

1 1/2 cups pitted kalamata olives, coarsely chopped

Grated zest and juice of 1 large lemon

1 tablespoon extra-virgin olive oil

1 tablespoon minced basil or 1 teaspoon minced oregano

1/4 cup drained and rinsed capers

For the kebabs:

1 pound ground lamb

1 medium clove garlic, minced