Indian Spiced Lamb Kebabs

• 1 lb. boneless New Zealand leg of lamb, cut into 12 cubes
• 1 plump garlic clove finely minced
• 1 Tbsp finely chopped ginger root (do not substitute ginger powder...just not the same)
• 1 Tbsp finely minced shallot
• 2 Tbsp lemon juice
• 2 Tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/8 tsp cayenne or red pepper flakes
• S&P to taste

1. Combine all marinade ingredients in a medium bowl and add the lamb, gently tossing to coat it all well with the seasonings. Refrigerate for about an hour, or as long as overnight. When ready to grill, arrange the lamb on skewers, with or without sliced red peppers and onions. Grill on high heat, turning once, about 4 minutes per side for medium rare. Serve with your favorite rice pilaf.

boneless new, garlic, ginger root, shallot, lemon juice, olive oil, turmeric, ground coriander, ground cumin, cayenne, sp

Taken from www.epicurious.com/recipes/member/views/indian-spiced-lamb-kebabs-52902781 (may not work)