Middle Eastern Lamb Kabobs

Ingredients

• 1 pound leg of lamb (shank end), cut into 1 1/2 inch cubes
• 1/2 tsp freshly ground cumin
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 tbs cayenne pepper
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tbs smoked paprika
• Soaked bamboo skewers
• 4 cloves garlic, smashed and minced

Procedure

1. Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight.
2. The next day, drain lamb; discard marinade. Thread 4 cubes onto 1 skewer. Repeat until all lamb has been skewered.
3. Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare. Serve warm with couscous.

Notes

The vinegar will not turn the lamb into mush as it is not acidic enough to tenderize.