Your microwave is the secret behind the grilled baby potatoes in these lamb kebabs—they’re par-cooked to shave down grill-time and insure that the meat is perfectly cooked at the same time.

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon dried oregano
• 1 medium garlic clove, grated (about 1/2 teaspoon)
• 2 ounces feta cheese, crumbled (about 1/2 cup)
• 2 tablespoons drained minced pitted kalamata olives
• 16 baby yellow potatoes (about 12 ounces)
• 1/4 teaspoon black pepper
• 2 1/2 tablespoons extra-virgin olive oil, divided, plus more for grilling
• 1 teaspoon kosher salt, divided
• 16 dried apricot halves
• 1 pound leg of lamb or loin, cut into 32 (1-inch) pieces
• 1 tablespoon za'atar
• 2 teaspoons grated lemon zest

Directions

1. Combine mayonnaise, lemon juice, oregano, and garlic in a food processor or mini food processor; pulse until combined, about 5 pulses. Add feta; process until almost smooth, about 30 seconds. Add olives, and pulse to combine, about 3 pulses. Refrigerate sauce until ready to use.
2. Toss together potatoes, pepper, 1 tablespoon oil, and 1/2 teaspoon salt in a medium-size microwavable bowl. Cover bowl with plastic wrap, and pierce once to vent. Microwave on high for 5 minutes. (Alternatively, cook potatoes until tender on stovetop; see Notes from the Food & Wine Test Kitchen for instructions.) Carefully uncover bowl, and let potatoes cool slightly. Meanwhile, place apricot halves in a small microwavable bowl; add water to cover. Microwave on high for 1 minute. Drain apricots.
3. Toss together lamb, za’atar, lemon zest, remaining 1 1/2 tablespoons oil, and remaining 1/2 teaspoon salt in a medium bowl. Thread 2 lamb pieces, 1 potato, and 1 apricot half onto each of 16 (6-inch) skewers. Arrange kebabs on oiled grates; grill, uncovered and turning often, until lamb and apricots are lightly charred, about 5 minutes. Serve skewers warm with feta and olive sauce.