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.
4 servings (serving size: 2 kebabs and 1 tablespoon sauce)
1. Prepare grill to medium-high heat.
2. 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.
3. 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.