Grilled Lamb Kebabs with Coriander and Cumin

• 1 1/2 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 1 large garlic clove, minced
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 1/3 to 1 1/2 pounds lamb shoulder arm (round-bone) chops, trimmed boned, cut into 1-inch pieces
• 4 bamboo skewers, soaked in water 10 minutes

1. Prepare barbecue (medium-high heat) or preheat broiler.
2. Whisk first 7 ingredients in medium bowl to blend.
3. Add lamb; toss to coat evenly.
4. Let stand 5 minutes.
5. Thread lamb on skewers, leaving 1/2-inch space between each piece.
6. Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes.
7. Arrange skewers on plates and serve.

olive oil, red wine vinegar, garlic, ground cumin, ground coriander, cayenne pepper, salt, lamb shoulder, bamboo skewers

Taken from www.epicurious.com/recipes/food/views/grilled-lamb-kebabs-with-coriander-and-cumin-358 (may not work)