Adapted from Bon Appétit Magazine
1 1/2 tablespoons olive oil
2 teaspoons red wine vinegar
1 large garlic clove, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/3 to 1 1/2 pounds boneless lamb, cut into 1–inch pieces
4 bamboo skewers*, soaked in water 10 minutes
Prepare barbecue (medium–high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Marinate several hours or overnight. Thread lamb on skewers, leaving 1/2-inch space between each piece.
Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.
Yield: 2 Servings; Can Be Doubled
*KosherEye recommends the Fire Wire Flexible Grilling Skewers