Kebabs With Black Olive and Lemon Relish 4.000
Jun 28, 2006

These simple grilled kebabs, served with a briny, assertive relish, will transport you to the Mediterranean. If you don't have fresh basil, substitute 1 teaspoon minced oregano. There's more than enough relish; leftovers stand up to grilled tuna.

Servings: 4
  • For the relish
  • 1 1/2 cups pitted Kalamata olives, coarsely chopped
  • 1 large lemon, grated zest and juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced basil
  • 1/4 cup drained and rinsed capers
  • For the kebabs
  • 1 pound ground lamb
  • 1 medium clove garlic, minced
  • 2 tablespoons minced onion
  • 1 1/2 teaspoons crumbled dried mint
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 dozen onion, boiling or pearl


Bring a medium pot of water to a boil over high heat. Have ready 6 metal skewers, preferably flat. (If using bamboo skewers, soak them in water for at least 30 minutes.)

For the relish: Combine all ingredients in a medium bowl and stir to mix well. Set aside.

For the kebabs: Combine -- but do not overmix -- the lamb, garlic, minced onion, mint, salt, pepper and cumin. Cover and refrigerate for 10 to 15 minutes, then form into about-- oval patties about 1 inch wide and a couple of inches long.

Cut an X in the bottom of the onions for easier peeling. Add the onions to the water. Boil until nearly tender, 3 to 5 minutes. Drain, rinse in cold water and peel.

In the meantime, prepare the grill. If using a gas grill, preheat the grill to medium heat. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate. Place 2 or 3 of the lamb patties on each kebab, interspersing them with the onions. (If not grilling right away, place the kebabs on a lined baking sheet and refrigerate, covered.)

Grill for 8 to 10 minutes total, turning occasionally to brown all sides. Serve immediately, with relish on the side.

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Recipe Source

Adapted from "The Big Book of Outdoor Cooking & Entertaining," by Cheryl and Bill Jamison (Morrow, 2006, $24.95). Serve with ratatouille.

Tested by Marcia Kramer.

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