Ingredients

makes 8

　　1 garlic clove, minced

　　1/2 teaspoon turmeric

　　1 teaspoon ground coriander

　　1 teaspoon ground cumin

　　1/2 teaspoon dried oregano

　　6 tablespoons extra-virgin olive oil

　　1 tablespoon fresh lemon juice

　　1/4 cup loosely packed mint leaves, chopped

　　2 pounds lamb shoulder, cut into 1-inch cubes

　　1 pound cherry tomatoes, mixed colors

　　4 small red onions, cut into 8 wedges

　　1 1/2 tablespoons coarse salt

　　2 teaspoons freshly ground pepper

　　

Step 1

Whisk together the garlic, turmeric, coriander, cumin, oregano, 4 tablespoons olive oil, lemon juice, and mint in a small bowl. Add the lamb. Toss to coat; refrigerate, covered, for at least 2 hours or overnight.

　　

Step 2

Thread 4 cubes of lamb, alternating with tomatoes and onion, on each of 8 skewers. Brush with some of the remaining olive oil. Season with salt and pepper.

　　

Step 3

Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until the lamb is cooked through but pink inside, about 8 minutes, depending on the heat of the grill. The vegetables should be soft.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.