Lamb Kebabs

• 2 tbsp coriander seeds, toasted
• 2 1/4 lb (1kg) boneless leg of lamb, cut into 1 1/2 in (3.5cm) chunks
• 3/4 cup olive oil
• 2 tsp honey
• 4 garlic cloves, minced
• Grated zest of 1 lemon
• Salt and freshly ground black pepper
• 2 tbsp red wine vinegar
• 5 ripe tomatoes, skinned, seeded, and chopped
• 6 tbsp coarsely chopped cilantro
• Wooden skewers

1. Crush the coriander seeds in a mortar and pestle.
2. Place with the lamb, 1/4 cup oil, 1 tsp honey, 2 garlic cloves, and the lemon zest in a bowl.
3. Season with pepper and mix.
4. Cover and chill for 2 hours.
5. Whisk together the vinegar with the remaining 1/2 cup oil, 1 tsp honey, and 2 garlic cloves.
6. Add the tomatoes and cilantro and mix.
7. Preheat the broiler.
8. Thread the meat onto the skewers.
9. Season with salt.
10. Broil, turning, about 7 minutes for medium-rare meat.
11. Serve with the tomato vinaigrette.

coriander seeds, lamb, olive oil, honey, garlic, lemon, salt, red wine vinegar, tomatoes, cilantro, skewers

Taken from www.cookstr.com/recipes/lamb-kebabs-2 (may not work)