Name: Grilled Lamb Kebabs with Coriander and Cumin
Yield: 2 Servings; Can Be Doubled
Ingredients: 1 1/2 tablespoons olive oil; 2 teaspoons red wine vinegar; 1 large garlic clove, minced; 3/4 teaspoon ground cumin; 3/4 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 1/4 teaspoon salt; 1 1/3 to 1 1/2 pounds lamb shoulder arm (round-bone) chops, trimmed boned, cut into 1-inch pieces; 4 bamboo skewers, soaked in water 10 minutes

Recipe information

Yield
2 Servings; Can Be Doubled

Ingredients

1 1/2 tablespoons olive oil

2 teaspoons red wine vinegar

1 large garlic clove, minced

3/4 teaspoon ground cumin

3/4 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/4 teaspoon salt

1 1/3 to 1 1/2 pounds lamb shoulder arm (round-bone) chops, trimmed boned, cut into 1-inch pieces

4 bamboo skewers, soaked in water 10 minutes

Preparation

Step 1
Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between each piece.
Step 2
Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.