Lamb, Tomato and Mint Kebabs
olive oil, for grates
1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch
pieces
2 teaspoons finely grated lemon zest, plus lemon wedges for serving
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
coarse salt and ground pepper
1 pint grape tomatoes
12 fresh mint leaves
Heat grill to medium-high; clean and lightly oil hot grates. In a
large bowl, combine lamb, lemon zest, coriander and cinnamon; season
with salt and pepper.
Onto four skewers, thread lamb, tomatoes and mint, beginning and
ending with lamb. Grill kebabs, covered, until lamb is medium-rare,
about 5 minutes to 6 minutes, turning occasionally. Serve with lemon
wedges.
Makes 4 servings.
Calories 184, Fat 9 gm, Carbs 3 gm, Fiber 1 gm.
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