Cinnamon Free Miso-Ginger Lamb Skewers with Olive Tapenade

Total time1 hr 37 min

Prep time25 min

Cook time12 min

4.8

(17)

Cinnamon Free Miso-Ginger Lamb Skewers with Olive Tapenade

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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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