Moroccan Lamb Kabobs

• 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

1. Soak 1 package wooden skewers in water for 30 minutes.
2. Combine all spices and seasonings in a small bowl.
3. Place lamb cubes in a shallow baking dish or large bowl.
4. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
5. 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.
6. Sauce:
7. 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.
8. Yield: about 1 1/4 cups.

ground cinnamon, ground coriander, salt, fresh ground black pepper, ground cumin, ground nutmeg, lamb, parsley, yogurt, mayonnaise, lemon juice, garlic, salt, mint leaves, parsley

Taken from www.food.com/recipe/moroccan-lamb-kabobs-198860 (may not work)