"Cook these cumin-scented lamb kebabs over the grill or under the broiler, then drizzle on the chunky olive-mint vinaigrette...."
INGREDIENTS
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3/4 lb. boneless lamb shoulder chops or lamb leg steaks, trimmed of extra fat and cut into 1-inch cubes
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3 Tbs. extra-virgin olive oil
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1 tsp. minced garlic
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1 tsp. ground cumin
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Pinch crushed red chile flakes
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Kosher salt
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2 tsp. red-wine vinegar
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1 tsp. honey
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2 Tbs. chopped pitted green olives
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2 Tbs. chopped fresh mint leaves