Lamb, Orange And Chile Kebabs

• 2 1/4 pounds boneless lamb shoulder, trimmed
• 1/2 cup olive oil
• 4 cloves garlic, crushed with 1 tablespoon sea salt
• 2 bay leaves, finely chopped
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 large orange
• 2 red chilies, halved lengthwise and seeded
• sea salt
• freshly ground black pepper
• honey, to drizzle

1. You will need four 12-inch metal skewers or two double-pronged skewers.
2. Cut the lamb into roughly 2 1/2-inch pieces and place in a non-reactive bowl.
3. Add the oil, crushed garlic and salt, bay leaves, cinnamon and allspice and toss evenly to coat.
4. Strip the zest from the orange using a vegetable peeler, cutting away any white pith.
5. Add to the lamb, along with the chilies.
6. Cut the orange in half and squeeze the juice over the lamb, and toss everything together.
7. Cover and refrigerate overnight.
8. Remove the lamb from the fridge, season with salt and pepper, and mix well.
9. Cut the orange peel and chiles into pieces.
10. Thread a piece of lamb onto two skewers, leaving a 3/4-inch distance between each skewer (two skewers will stop the meat from spinning), and follow with a piece of orange peel and a piece of chile.
11. Repeat until all the lamb has been threaded onto the skewers.
12. Let the lamb come up to room temperature before cooking.
13. Preheat a grill pan or outdoor grill to low heat and cook the lamb, turning occasionally, for about 30 minutes or until cooked to your liking.
14. (You could, of course, sear the lamb on a grill pan or outdoor grill and finish in a preheated oven at 350F for 1520 minutes.)
15. Set aside, drizzled with honey and covered with foil, to rest for 15 minutes before serving.

lamb shoulder, olive oil, garlic, bay leaves, ground cinnamon, ground allspice, orange, red chilies, salt, freshly ground black pepper, honey

Taken from www.foodrepublic.com/recipes/lamb-orange-and-chile-kebabs-recipe/ (may not work)