Yields 4 skewers
3/4 lb. boneless lamb shoulder chops or lamb leg steaks, trimmed of extra fat and cut into 1\\\" cubes
3 T. extra-virgin olive oil
1 tsp. minced garlic
1 tsp. ground cumin
pinch of red pepper flakes
2 tsp. red wine vinegar
1 tsp. honey
2 T. chopped pitted green olives
2 T. chopped fresh mint leaves
In a medium bowl, combine the lamb with 1 T. of the olive oil, 1/2 tsp. of the cumin, the red pepper flakes, and 1/2 tsp. salt. Toss to coat.
Prepare a hot grill fire or heat the broiler on high with the top oven rack set so the broiler pan will be 2 to 3 inches away from the heat element.
In a small bowl, combine the vinegar, honey, olives, and the remaining garlic, cumin, and olive oil. Stir in the mint.
Thread the lamb onto 4 small skewers. Broil or grill the lamb, flipping once, until browned and sizzling, 3 to 4 minutes per side. Transfer the skewers to plates, spoon over the sauce, and serve immediately.
Serve over pilaf or couscous.