Moroccan Lamb Kabobs

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
• Special Equipment: 1 package wooden skewers, soaked in water for 30 minutes

Directions

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.

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

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