Alexander Dumas'S Georgian-Style Lamb Kebabs

• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried mint
• 1/2 teaspoon turmeric (optional)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 1/2 lbs boneless lamb, cut into 1-inch cubes
• 1 medium onion, finely chopped
• 1 cup red wine vinegar
• 2 tablespoons olive oil, for basting
• 2 tablespoons ground sumac, for serving (optional)

1. Combine coriander, dill, basil, mint, marigold, salt and pepper in a large bowl.
2. Add lamb and toss thoroughly to coat.
3. Cover and refrigerate for 30 minutes.
4. Add onion and vinegar.
5. Toss thoroughly to coat.
6. Cover and refrigerate for at least 30 minutes more, or up to 8 hours.
7. Preheat grill.
8. Thread lamb onto skewers. Dumas says that if you don't have skewers you can use the cleaning-rod of your rifle.
9. Oil grill grate.
10. Arrange skewers on grill.
11. Cook, turning with tongs, until browned and cooked to taste, 8-12 minutes for well done, brushing with oil several times.
12. Sprinkle with sumac if desired.

ground coriander, dill, dried basil, mint, turmeric, salt, pepper, boneless lamb, onion, red wine vinegar, olive oil, ground sumac

Taken from www.food.com/recipe/alexander-dumass-georgian-style-lamb-kebabs-465603 (may not work)