Grilled Lamb Kebabs with Cumin and Cinnamon

"I love this lamb dish. The flavors sound unusual, but they compliment the meat nicely. I first tasted this last summer at a cook out. I begged for the recipe and got it from the hostess."
 
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Ready In:
1hr 6mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Whisk oil, cumin, pepper, salt and cinnamon in 13x9x2 inch glass baking dish.
  • Add lamb to dish and toss to coat well with oil mixture.
  • Let marinate at room temperature for 1 hour or refrigerat 1 1/2 to 4 hours, tossing occasionally.
  • Prepare barbecue (medium heat) or prehat broiler.
  • Thread lamb pieces onto skewers, dividing equally (about 5 pieces per skewer).
  • Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare.

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Reviews

  1. Wonderful flavours in this Mark, and so easy to prepare! We ate this tonight with Couscous by Dancer, Lemon Tossed Salad by Diana Neal, and natural yoghurt as a sauce over the kebabs. Thanks for a great recipe.
     
  2. Simple and delicious; a hint of the middle east, but nothing too overwhelming. My only comment is that trimming the fat seems to take a really long time, maybe I was being too obsessive! It's just that I was serving the lamb phobic and I was concerned that the fat would impart too strong a flavor.
     
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RECIPE SUBMITTED BY

What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite. Love music, (except rap) and I'm a huge Green Bay Packer Fan!
 
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