Lamb Kebabs with Mint

• 6 tablespoons plain yogurt
• 1 tablespoon lemon juice
• 1 1/4 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 medium onion, chopped
• One 1-inch piece fresh ginger, peeled and chopped
• 2 1/2 pounds boneless lamb from the leg, cut into 1-inch cubes
• 34 tablespoons finely chopped fresh mint
• Oil for brushing over the top

1. Combine the yogurt, lemon juice, salt, cayenne, cumin, coriander, onions, and ginger in a blender.
2. Blend until you have a smooth paste.
3. Put the lamb in a nonreactive bowl and pour the paste from the blender over the top.
4. Mix well and prod the lamb cubes with a fork.
5. Cover and refrigerate overnight or as long as 24 hours.
6. Preheat broiler.
7. Push 4 skewers through the centers of the lamb cubes, dividing them up equally.
8. Leave the marinade behind.
9. Brush with oil and sprinkle mint all over.
10. If you plan to broil rather than grill, rest the two ends of each skewer on the rim of a broiling tray (the tray catches the drips and the kebabs stay in suspension) and place the tray about 5 inches from the source of heat.
11. Broil 57 minutes on the first side and another 57 minutes on the opposite or until the kebabs are done to your taste.
12. Or grill over hot coals, turning once, until brown on all sides.

plain yogurt, lemon juice, salt, cayenne pepper, ground cumin, ground coriander, onion, ginger, fresh mint

Taken from www.epicurious.com/recipes/food/views/lamb-kebabs-with-mint-373792 (may not work)