1 pound boneless lean leg of lamb (cut into 24 pieces)
16 cherry tomatoes
16 (1/2-inch) slices cucumber
16 mint leaves
8 (8-inch) skewers
1/4 teaspoon salt
How to Make It
Combine ginger, olive oil, cumin, coriander, 1/4 teaspoon kosher salt, minced garlic, and lamb; toss. Thread lamb, cherry tomatoes, cucumber slices, and mint leaves alternately onto skewers. Coat with cooking spray; sprinkle with 1/4 teaspoon salt. Place skewers on a grill rack coated with cooking spray. Grill 6 minutes (for medium-rare) or until done, turning skewers occasionally for an even char.
Note: If using wooden skewers, soak them in water for 20 minutes before grilling.
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My market didn't have boneless leg of lamb, so I got a lamb steak (very lean) and only had to remove one small center bone. We had our kebabs with roasted garlic couscous and steamed green beans. Would definitely have this again.