Grilled Spiced Lamb Skewers (Shashlik)

• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1/2 teaspoon ground fennel
• 1/4 teaspoon ground fenugreek*
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon hot paprika
• 1/3 cup chopped cilantro leaves and tender stems, plus cilantro sprigs for garnish
• 1/2 cup red wine vinegar
• About 1 tsp. kosher salt
• 3 to 3 1/2 lbs. leg of lamb, fat and sinew trimmed, meat cut into 1 1/2- to 2-in. cubes (to yield about 2 1/2 lbs.)
• SUB_RECIPE_LINK {Wild Plum Sauce (Tkemali), optional} {152062}

1. Put onion, garlic, spices, herbs, vinegar, and salt in a food processor and process into a smooth, thickish marinade.
2. In a bowl, combine lamb and marinade; turn to coat thoroughly. Cover and chill overnight.
3. Preheat a grill until very hot (550u0b0 to 600u0b0). Slide about 4 lamb cubes onto each skewer, shaking off excess marinade. Oil grill well with a wad of oiled paper towels, then grill skewers (covered if using gas), turning once halfway through, until medium rare (cut to test), 6 to 10 minutes; they will continue to cook to medium off the heat. Season with salt.
4. Lay skewers on a platter, top with cilantro sprigs, and serve with plum sauce.
5. *Find fenugreek seeds in the spice aisle; grind in a spice grinder or clean coffee grinder.

onion, garlic, ground cumin, coriander, ground fennel, ground fenugreek, sweet paprika, hot paprika, cilantro, red wine vinegar, kosher salt, lamb

Taken from www.myrecipes.com/recipe/grilled-spiced-lamb-skewers-shashlik (may not work)