Moroccan-Spiced Gluten-Free Lamb Kebabs

1 pound cubed boneless lamb cut into 2-inch cubes
1 yellow onion, coarsely grated on a box grater
2 tablespoons olive oil
1/4 teaspoon cumin
Salt and pepper
1/4 teaspoon ground cinnamon
Yogurt-mint sauce:
1/2 cup whole-milk yogurt
1 1/2 teaspoons minced fresh mint (or 1/2 tsp. dried)
1/2 clove garlic, minced
1 teaspoon fresh lemon juice

1. Mix together lamb, onion, olive oil, cumin, 1 tsp. each salt and pepper, and cinnamon. Let stand for 15 minutes.
2. Make sauce: Combine yogurt, mint, garlic, lemon juice, and 1/4 tsp. each salt and pepper.
3. Preheat broiler to high and place rack 2 inches from heat source. Thread lamb tightly onto metal skewers. Place on broiler pan and broil, turning once, until well-browned but slightly pink within, about 6 minutes total for medium (cut a piece open to test). If you prefer medium-well, cook for 8 minutes; for well-done, cook for 10 minutes.
Serve immediately, accompanied by yogurt-mint sauce.

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