The flavor of these lamb kabobs is insane! The original recipe from the Junior League cookbook says to marinate for 8 to 12 hours... However, I found that it really only takes 2 to 3 hours for the flavor to fully develop. Actually, anything longer might actually cook the lamb because of all the citrus acidity in the recipe. At any rate, I'm guessing that you will LOVE, LOVE, LOVE these kabobs! What a wonderful way to change up the normal chicken or steak that you would throw on the grill. Lamb is very rich and robust, so enjoy this meal with an earthy and complex Syrah. In my opinion, it makes a perfect pair!
Yield: 4 to 6 servings
2 Pounds Lamb, cut into large cubes
2 tsp. Cumin (ground or whole... or a mixture of both!)
2 tsp. Coriander
2 Tbsp. Lemon Juice
2 Tbsp. Lime Juice
Zest of 1 Lime (I added this touch)
1 C. Extra Virgin Olive Oil
1/2 tsp. Salt
1/2 tsp. Garlic Powder
Start by soaking 6 regular-sized skewers in water for at least 20 minutes (this helps them from burning on the grill). Arrange the lamb in a single layer in a shallow glass dish. Whisk the cumin, coriander, lemon juice, lime juice, lime zest, olive oil, salt, and garlic powder together in a bowl. Pour over the lamb. Marinate, covered in the refrigerator for 2 to 3 hours. Drain the lamb, discarding the marinade. Thread the lamb onto skewers. Place on a grill rack over hot coals for 7 1/2 minutes; turn. Grill for 11 minutes longer. (Grill time may be longer or shorter, depending on the size of the lamb cubes). Place on serving platter. I'd suggest you serve this with the Greek Tzatziki Sauce and warmed whole wheat pita bread.