Ingredients

• 1/2 t cumin seeds
• 2 cl garlic
• 1 T fresh cilantro
• 1/2 t dried oregano
• 1/8 t cayenne pepper
• 1 T lemon juice
• 3 T olive oil
• 2 lbs boneless leg of lam, 1/2-inch cubes
• 12 skewers
• olives, slices of red onion, parsley, grape tomatoes

Instructions

1. Toast the cumin seeds, then grind. Add the garlic, salt, and pepper and mash into a paste. Mix in the cilantro, oregano, and cayenne. Whisk in the lemon juice and oil.
2. Toss the lamb with the marinade, then refrigerate at least four hours (overnight is better).
3. Thread the lamp onto the skewers, leaving space between for even heating, then grill.
4. Plate the lamb, garnish with the olives, onion, parsley and tomatoes, and serve.

Source: Holland America Line Appetizers

Contributed by: Skip