A bright sauce, made with mint, cilantro, lime juice, and peppers, brings out the fresh flavor in the lamb-and-veggie kebabs. For dessert, try ice cream with mango-cardamom sauce.
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 teaspoons grated peeled fresh ginger
2 teaspoons canola oil
1/2 teaspoon salt
2 garlic cloves, minced
1 (1-pound) boneless leg of lamb, trimmed and cut into 1-inch pieces
16 cherry tomatoes
16 (2-inch) pieces yellow bell peppers
16 (1/2-inch) wedges red onion
1/2 cup cilantro leaves
1/4 cup mint leaves
2 tablespoons chopped green onions
2 tablespoons water
1 tablespoon canola oil
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 garlic clove, chopped
1 small jalapeño pepper, seeded and minced
How to Make It
Prepare grill to medium-high heat.
To prepare kebabs, combine first 6 ingredients in a large bowl; add lamb, tossing to coat. Thread lamb, tomatoes, bell pepper, and onion alternately onto each of 8 (8-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.
To prepare the sauce, combine cilantro and remaining ingredients in a blender; process until smooth. Serve with kebabs.
Ice cream with mango-cardamom sauce: Place 1 chopped peeled ripe mango, 2 tablespoons fresh lime juice, and 1/8 teaspoon ground cardamom in a food processor; process until smooth. Serve over ice cream.