Miso-Ginger Lamb Skewers with Olive Tapenade
Total time1 hr 37 min
Prep time25 min
Cook time12 min
4.8(17)
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Learn more →Ingredients
4 servings
For the skewers
- 2 lb boneless lamb shoulder, cut into 1 ½-inch cubes
- 3 tbsp white miso paste
- 2 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tsp ground cumin
- ½ tsp ground black pepper
For the tapenade
- 1 cup pitted kalamata olives
- ½ cup pitted green olives
- 2 tbsp capers, drained and rinsed
- 2 tbsp garlic-infused oil
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp ground black pepper
For serving
- 3 scallions, green tops only, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't char on the grill.
- 2
In a large bowl, whisk together the white miso paste, 2 tbsp garlic-infused oil, grated ginger, tamari, maple syrup, cumin, and black pepper until smooth. Add the lamb cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
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