Recipe courtesy of Dave Lieberman
56 min
20 min
30 min
6 min
12 to 15 servings


  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 3 pounds boneless leg of lamb, cut into 1-inch cubes
  • Mint-Parsley Yogurt Sauce, recipe follows
Mint-Parsley Yogurt Sauce:
  • 1 cup plain yogurt (2 percent or whole is best)
  • 1 tablespoon mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, pressed
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh flat-leaf parlsey leaves


Special equipment: 1 package wooden skewers, soaked 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.

Mint-Parsley Yogurt 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

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