|Grilled Lamb Kebabs with Coriander and Cumin|
Adapted from Bon Appétit Magazine
1 1/2 tablespoons olive oil
Prepare barbecue (medium–high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Marinate several hours or overnight. Thread lamb on skewers, leaving 1/2-inch space between each piece.
Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.
Yield: 2 Servings; Can Be Doubled
*KosherEye recommends the Fire Wire Flexible Grilling Skewers