Zesty Lamb Kebabs

by Karin Calloway 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

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