Moroccan Lamb Kabobs - cooking recipe

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
3 lbs boneless leg of lamb, cut into 1-inch cubes
Mint-Parsley Yogurt Sauce
1 cup plain yogurt (2 percent or whole is best)
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 garlic cloves, pressed
salt & freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons fresh flat-leaf parsley, chopped

Preparation

Soak 1 package wooden skewers in water for 30 minutes.
Combine all spices and seasonings in a small bowl.
Place lamb cubes in a shallow baking dish or large bowl.
Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
Sauce:
Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
Yield: about 1 1/4 cups.