Kebabs With Black Olive And Lemon Relish

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Washington Post


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1 1/2 cups pitted kalamata olives, coarsely chopped

1 large lemon, grated zest and juice

1 tablespoon extra-virgin olive oil

1 tablespoon minced basil

1/4 cup drained and rinsed capers

1 pound ground lamb

1 medium clove garlic, minced

2 tablespoons minced onion

1 1/2 teaspoons crumbled dried mint

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 dozen onions, boiling or pearl

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