Grilled Lamb and Onion Kabobs with Olive Aioli

Makes 4 servings
Hands-on time: 10 minutes
Total preparation time: 35 minutes

Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs. They work well together because both the marinade and the lamb are products of the Mediterranean. The sauce, made of garlic and olive-flavored mayonnaise, is also Mediterranean – and a great shortcut, given that mayo is premade. I love grilled onions with the lamb, but you can add other vegetables to the skewers.

3 garlic cloves, minced (about 1 tablespoon)
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon rinsed, dried, and chopped fresh rosemary or oregano or 1 teaspoon dried
Kosher salt and freshly milled black pepper
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
4 small onions (about 2 inches across), quartered
3/4 cup low-fat mayonnaise
1/4 cup pitted, brine-cured olives such as kalamata, finely chopped

Combine 2 tablespoons boiling water with 1 teaspoon of the garlic and set aside to cool slightly. Whisk together 2 tablespoons of the lemon juice, the oil, rosemary, the remaining 2 teaspoons garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add the lamb and onions and set aside, tossing gently several times, for 15 minutes. If using wooden skewers, soak 4 in water.

Meanwhile, combine the mayonnaise, olives, remaining tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Stir in the reserved garlic and water mixture.

Preheat the grill or the broiler. Thread the meat and onions on 4 skewers, alternating them. Drizzle with any marinade from the bowl. Grill or broil 4 inches from the heat source, 6 to 8 minutes a side for medium-rare.

Transfer the meat and onions from the skewers to plates and serve each portion topped with some of the olive sauce.