Lamb, Tomato, and Mint Kebabs

• Vegetable oil, for grill
• 1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces
• 2 teaspoons finely grated lemon zest, plus lemon wedges for serving
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• Coarse salt and ground pepper
• 1 pint grape tomatoes
• 12 fresh mint leaves

1. Heat grill to medium-high; clean and lightly oil hot grates.
2. In a large bowl, combine lamb, zest, coriander, and cinnamon; season with salt and pepper.
3. Dividing ingredients evenly, thread lamb, tomatoes, and mint onto four skewers, beginning and ending with lamb.
4. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally.
5. Serve with lemon wedges.
6. (Per Serving)
7. Calories: 184
8. Fat: 9.2g (2.5g Saturated Fat)
9. Protein: 21.4g
10. Carbohydrates: 3.4g
11. Fiber: 1.2g

vegetable oil, lamb, lemon zest, ground coriander, ground cinnamon, salt, grape tomatoes, mint

Taken from www.epicurious.com/recipes/food/views/lamb-tomato-and-mint-kebabs-387662 (may not work)