1 lb. lamb (choose a tender cut, preferably from the leg) cut into cubes
Marinade:
2 cloves garlic, minced
1/4 tsp. ground 1 mL
allspice
1/2 tsp. ground 2 mL
cinnamon
1/2 tsp. ground black pepper 2 mL
1/4 tsp. ground 1 mL
cardamom
Zest of one orange
Juice of 1/2 orange
2 tbsp. olive oil 25 mL
1/4 cup chopped fresh
cilantro 60 mL
In a small bowl, combine marinade ingredients. Place cubed lamb in a large zip-lock bag and pour over marinade. Toss to coat. Refrigerate several hours or overnight. Thread onto wooden skewer. If skewers will be used on the barbecue, be sure to soak them in water for one hour before using.
Grill pan: Heat pan to medium-high heat. Add a little canola oil and place kebabs in the hot pan. Grill, turning occasionally, until medium-rare or to desired doneness.
Barbecue: Heat barbecue to medium-high. Lightly oil grates and place kebabs over direct heat. Grill about seven to 10 minutes, until medium-rare to desired doneness.
Let cooked kebabs rest, lightly tented, about 10 minutes before serving.
Serve with rice or couscous and a tossed salad.
