Curried Lamb Kabobs with Cherry Tomatoes and Red Onions

• 1 garlic clove, minced
• 1/2 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 cup loosely packed mint leaves, chopped
• 2 pounds lamb shoulder, cut into 1-inch cubes
• 1 pound cherry tomatoes, mixed colors
• 4 small red onions, cut into 8 wedges
• 1 1/2 tablespoons coarse salt
• 2 teaspoons freshly ground pepper

1. Whisk together the garlic, turmeric, coriander, cumin, oregano, 4 tablespoons olive oil, lemon juice, and mint in a small bowl.
2. Add the lamb.
3. Toss to coat; refrigerate, covered, for at least 2 hours or overnight.
4. Thread 4 cubes of lamb, alternating with tomatoes and onion, on each of 8 skewers.
5. Brush with some of the remaining olive oil.
6. Season with salt and pepper.
7. Arrange the skewers, off direct heat, on a medium-hot grill.
8. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until the lamb is cooked through but pink inside, about 8 minutes, depending on the heat of the grill.
9. The vegetables should be soft.

garlic, turmeric, ground coriander, ground cumin, oregano, extravirgin olive oil, lemon juice, mint, lamb shoulder, tomatoes, red onions, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/curried-lamb-kabobs-with-cherry-tomatoes-and-red-onions-392609 (may not work)