North African Lamb And Potato Kebabs

• 12 small red potatoes, halved
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon dried oregano
• 1 teaspoon ground turmeric
• 2 teaspoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3 garlic cloves, minced
• 1 (2-pound) boneless leg of lamb, trimmed and cut into 48 cubes
• 2 large onions, each cut into 12 wedges
• Cooking spray

1. Prepare grill.
2. Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain and set aside.
3. Combine cumin and next 8 ingredients (cumin through garlic); add lamb, tossing to coat. Cover and refrigerate 20 minutes.
4. Thread 4 lamb pieces, 2 potato halves, and 2 onion pieces alternately onto each of 12 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until lamb reaches desired degree of doneness.

red potatoes, ground cumin, salt, ground ginger, oregano, ground turmeric, olive oil, ground cinnamon, ground cloves, garlic, lamb, onions, cooking spray

Taken from www.myrecipes.com/recipe/north-african-lamb-potato-kebabs (may not work)