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.
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
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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By megleeb
Englewood, CO
on October 20, 2010
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Good rub, but be careful with how much you use... we used the amount of rub in this recipe with 2lbs of lamb and it was overpowering. I've made variations on this theme before and can do without the cinnamon.
By onlygurl4hp
new orleans, LA
on May 31, 2010
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IT WAS EVEN BETTER THAN 5 STARS YUMMMM!!! Best greek food ive ever had, and I cooked it!
By CrystalMartini
Riverview, FL
on January 24, 2009
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I was skeptical once I got the meat coated with the spice mixture, I thought it was going to be overpowering. I even ended up letting it set and marinate as I had another dish I was working on. This has to be the best lamb I have ever eaten. My son who is not a fan asked if there was more!
We did it under the broiler - too cold to grill right now!
Read all 19 reviews