The Middle Eastern flavors of coriander, cumin and cayenne pepper infuse delicious lamb kabobs, which are served with a refreshing yogurt sauce.
Mix oil, lemon juice, coriander, cumin, garlic powder, salt and cayenne pepper in small bowl. Place lamb cubes in large resealable plastic bag or glass dish. Add marinade; turn to coat well
Refrigerate 30 minutes or longer for extra flavor. For the Mint Yogurt, mix yogurt, mint and coriander in small bowl until well blended. Refrigerate until ready to serve
Remove lamb from marinade. Discard any remaining marinade. Alternately thread lamb, tomatoes and onion onto skewers
Grill over medium-high heat 10 to 12 minutes or until desired doneness, turning occasionally. Serve with Mint Yogurt, if desired
Test Kitchen Tip:
• If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with lamb and vegetables. This prevents them from burning when on the grill.
• Substitute 16 peeled shallots for the medium onion, if desired.