📖 Instructions

1. Gather Your Spices: In a small bowl, combine 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of cayenne pepper (adjust to your spice preference, because who like too spicy food?), 1/2 teaspoon of smoked paprika, 1/4 teaspoon of ground cinnamon, and 1/4 teaspoon of ground cloves. Mix well until everything is even.
2. Prepare the Lamb: Cut 1.5 pounds of lamb shoulder or leg into 1-inch cubes. Trim any excess fat, but a little fat is your friend - it adds flavour, ya know? Place the lamb cubes in a large bowl.
3. Marinate the Lamb: Add the spice mixture to the lamb. Drizzle with 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 tablespoon of grated ginger, and the juice of 1 lemon. Season with salt and black pepper to taste. Mix thoroughly, ensuring each lamb cube is well coated with the spices. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. I sometimes forget and only marinate for an hour – still tastes pretty good, if i do say so myself!
4. Make the Mint Yogurt Sauce: While the lamb is marinating, prepare the mint yogurt sauce. In a medium bowl, combine 1 cup of plain Greek yogurt, 1/4 cup of finely chopped fresh mint leaves, 1 tablespoon of lemon juice, 1/2 clove of minced garlic (optional), and a pinch of salt. Stir well and set aside in the fridge to let the flavors meld.
5. Soak the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. I have definitely skipped this step and ended up with flaming skewers – don't be like me!
6. Thread the Kebabs: Remove the lamb from the refrigerator. Thread the marinated lamb cubes onto the skewers, leaving a small space between each cube for even cooking. Aim for about 5-6 cubes per skewer.
7. Preheat the Grill: Preheat your grill to medium-high heat (about 375-400°F or 190-205°C). Make sure the grates are clean and lightly oiled to prevent sticking.
8. Grill the Kebabs: Place the lamb kebabs on the preheated grill. Cook for about 8-12 minutes, turning occasionally, until the lamb is cooked through and slightly charred on all sides. The internal temperature should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done. I prefer medium-rare because, well, juicy lamb!
9. Rest the Kebabs: Remove the grilled lamb kebabs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, making the lamb more tender and flavourful.
10. Serve and Enjoy: Arrange the Spiced Lamb Kebabs on a platter. Drizzle generously with the mint yogurt sauce. Garnish with extra fresh mint leaves and a lemon wedge, if desired. Serve immediately and enjoy! These are amazing on their own, with a side of couscous, or wrapped in warm pita bread with some fresh veggies.