North African Lamb and Potato Kebabs

Ingredients

• 12 small red potatoes, halved
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon dried oregano
• 1 teaspoon ground turmeric
• 2 teaspoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3 garlic cloves, minced
• 1 (2-pound) boneless leg of lamb, trimmed and cut into 48 cubes
• 2 large onions, each cut into 12 wedges
• Cooking spray

Preparation

1. Prepare grill.
2. Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain and set aside.
3. Combine cumin and next 8 ingredients (cumin through garlic); add lamb, tossing to coat. Cover and refrigerate 20 minutes.
4. Thread 4 lamb pieces, 2 potato halves, and 2 onion pieces alternately onto each of 12 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until lamb reaches desired degree of doneness.