Grilled Lamb and Red Onion Skewers

• 1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
• 5 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 small red onion, cut into 1-inch pieces
• 1 garlic clove, minced
• 1 tablespoon balsamic vinegar
• 2 medium beefsteak tomatoes, cut into wedges
• 1 tablespoon finely chopped basil
• Four 1-inch slices of peasant bread
• 1/4 cup black olive tapenade

1. Light a grill or preheat a large cast-iron grill pan.
2. In a medium bowl, toss the lamb with 1 tablespoon of the olive oil and season with salt and pepper.
3. Alternate the lamb on four 12-inch skewers with pieces of red onion.
4. In another bowl, combine the garlic with the balsamic vinegar and 3 tablespoons of the olive oil.
5. Add the tomatoes and basil, season with salt and pepper and toss well.
6. Brush the bread on both sides with the remaining 1 tablespoon of oil.
7. Grill, turning once, until toasted, about 2 minutes per side.
8. Spread about 2 teaspoons of the tapenade on each toast.
9. Grill the lamb until browned all over, 7 to 8 minutes for medium rare meat.
10. Spread the remaining tapenade on the lamb.
11. Spoon the tomato salad onto large plates.
12. Add a lamb skewer and a tapenade toast to each and serve.

lamb, extravirgin olive oil, salt, red onion, garlic, balsamic vinegar, beefsteak tomatoes, basil, bread, black olive tapenade

Taken from www.foodandwine.com/recipes/grilled-lamb-and-red-onion-skewers (may not work)