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Ingredients
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1 teaspoon ground cinnamon
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1 teaspoon ground coriander
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1 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1/2 teaspoon ground cumin
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1/2 teaspoon ground nutmeg
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3 lbs boneless leg of lamb, cut into 1-inch cubes
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1 cup plain yogurt (2 percent or whole is best)
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1 tablespoon mayonnaise
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2 tablespoons fresh lemon juice
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2 garlic cloves, pressed
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salt & freshly ground black pepper
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2 tablespoons chopped fresh mint leaves
Instructions
- Soak 1 package wooden skewers in water for 30 minutes.
- Combine all spices and seasonings in a small bowl.
- Place lamb cubes in a shallow baking dish or large bowl.
- Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
- Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
- Sauce:
- Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
- Yield: about 1 1/4 cups.