1 lb. boneless leg of lamb trimmed of excess fat and cut into 1-inch pieces
2 teaspoons finely grated lemon zest plus lemon wedges for serving
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Coarse salt and ground pepper
1 pint grape tomatoes
12 fresh mint leaves
Directions
Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb.
Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.
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