Grilled Lamb Kebabs With Pistachio-Mint Salsa

• 1 tablespoon honey
• 2 large garlic cloves, minced
• 1 1/4 teaspoons kosher salt, divided
• 10 tablespoon extra-virgin olive oil, divided
• 1 1/2 pounds boneless leg of lamb (sometimes sold as stew meat), any fat trimmed and meat cut into 2-in. pieces
• 1/4 cup fresh mint leaves
• 1/4 cup flat-leaf parsley leaves
• 1/3 cup plain kefir* or Greek yogurt
• 1/2 cup shelled, toasted pistachios
• 2 cans (15 oz. each) cannellini or other white bean, rinsed and drained

1. Heat a grill to high (450u0b0 to 550u0b0). Combine honey, garlic, 1/2 tsp. salt, and 4 tbsp. oil in a medium bowl. Add lamb and mix to coat well. Thread lamb onto skewers.
2. Meanwhile, put mint, parsley, kefir, pistachios, 1/4 tsp. salt, and remaining 6 tbsp. oil in a food processor. Pulse until pistachios are finely chopped, about 1 minute.
3. Put cannellini in another medium bowl. Mix in 1/2 cup pistachio mixture and remaining 1/2 tsp. salt.
4. Grill lamb until done the way you like, about 10 minutes for medium, turning once. Remove from heat. Spread beans on a platter and arrange lamb skewers on top. Spoon remaining pistachio sauce over lamb.
5. *Kefir is a tart beverage made with fermented milk. Look for it near the yogurt.

honey, garlic, kosher salt, extravirgin olive oil, lamb, fresh mint, flatleaf parsley leaves, yogurt, pistachios, white bean

Taken from www.myrecipes.com/recipe/lamb-kababs-pistachio-salsa (may not work)