Moroccan Lamb Kabobs

Deselect All

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