Kebabs are perfect party fare, and these Zesty Lamb Kebabs will be a welcome addition to your next event. They’re extremely flavorful and pair beautiful with a glass of hearty red wine.

While I used lamb tenderloins, which are only available at gourmet butcher shops, you can substitute cubes of boneless leg of lamb. The kebabs also can be served as a main dish alongside some simple couscous (see Spiced Couscous recipe on this site) and a steamed vegetable.

Zesty Lamb Kebabs

• 1 tablespoon minced garlic, about 3 large cloves
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground all spice
• 1/2 teaspoon ground cinnamon
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon finely grated lemon zest
• Sea salt and freshly ground black pepper
• 4 pounds lamb tenderloins or boneless leg of lamb trimmed and cut into 1-inch-by-3-inch strips
• Wooden skewers, soaked in warm water for 30 minutes, or metal skewers

Combine all ingredients except the lamb in a large zip-top plastic bag. Squeeze to combine and then add lamb. Seal bag and marinate at least 2 hours.

Thread lamb evenly onto skewers. Prepare grill to medium-high heat. Oil the grill and cook the kebabs, turning once, for about 8 minutes total for medium-rare lamb.

Makes 8 servings