Spicy Lamb Kebab

This Lamb Shish Kebab is a little spicy in a middle eastern sort of way and is best served with a refreshing cucumber yogurt sauce (Greek Tzatziki).  This recipe comes by way of Nancy Mintz but was originally discovered in a local newspaper.  Enjoy!

Spicy Lamb Shish Kebab

(Makes 4 Kebabs)

	Kebabs:
	24 cubes lean lamb (approx. 2¼ lbs)  For the most tender meat, use the loin or trim the cubes out of rib chops.  For a more economical option, ask your butcher for the shank end of a boneless leg.
	2 med onions, cut in chunks	2 green pepper, cut in chunks	2 tomatoes, cut in chunks
	Marinade:
	1 tsp garlic, finely chopped	2 tsp ginger, finely chopped	2 Tbsp lemon juice
	¼ cup peanut or vegetable oil	½ tsp tumeric	½ tsp ground coriander
	½ tsp ground cumin	⅛ tsp or less cayenne	2 Tbsp grated onion
	Directions:
	Mix all marinade ingredients in a large bowl.  Add lamb cubes and marinate for at least 1 hour.  Preheat broiler or light your barbecue grill.  Divide the meat and vegetables into 4 equal parts and skewer the pieces on 4 skewers.  Place the finished skewers 4 to 6 inches from the flame.  Grill, turning to cook evenly for approximately 10 minutes (or until done).