Recipe courtesy of Dave Lieberman

Moroccan Lamb Kabobs

  • Level: Easy
  • Total: 56 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 6 min
  • Yield: 12 to 15 servings
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Ingredients

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

Directions

Special equipment:
1 package wooden skewers, soaked in water for 30 minutes
  1. 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. 
  2. 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:

  1. 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. 
  2. Yield: about 1 1/4 cups

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