Spiced Lamb Kebabs

Very easy, made with on-sale top round of lamb so we got nice, tender cubes. Grilled on the bbq. Served with flax/oat bran pita halves "buttered" inside with Forty Spices hummus (rather than using the reserved marinade). Large-chop salad of tomato, cuke, red onion, kalamata, fat-free Greek dressing. Terrific warm-weather supper.

I made this with chicken as well for the first time (it was Easter and because I didn't plan ahead the grocery store was out of leg of lamb!). I tasted the marinade before I put the chicken in and it did taste very bland. I added another clove of garlic and a few shakes of garlic salt. It made it much better but after marinating and grilling, it was still a bit bland. I might suggest seasoning with salt and pepper after marinating but before grilling.

I made the recipe with chicken instead of lamb. As I was mixing the marinade, I was worried that it would be bland, but it turned out to be very flavorful. I'm glad I tried it with chicken first, because figuring out how to get all the pieces to cook evenly on a skewer on a grill pan was trial and error. I will definitely try with lamb next time.