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Grilled Lamb Kebabs with Coriander and Cumin

1 1/2 tb Olive oil
2 ts Red wine vinegar
1 lg Garlic clove; minced
3/4 ts Ground cumin
3/4 ts Ground coriander
1/2 ts Cayenne pepper
1/4 ts Salt
1 1/3 lb Lamb shoulder arm; (round-bone) chops, trimmed, boned, cut into 1-inch pieces (up to 1-1/2)
4 Bamboo skewers; soaked in water 10 minutes

Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between each piece.

Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.

2 Servings; Can Be Doubled

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