Ingredients

2 Servings; Can Be Doubled

　　1 1/2 tablespoons olive oil

　　2 teaspoons red wine vinegar

　　1 large garlic clove, minced

　　3/4 teaspoon ground cumin

　　3/4 teaspoon ground coriander

　　1/2 teaspoon cayenne pepper

　　1/4 teaspoon salt

　　1 1/3 to 1 1/2 pounds lamb shoulder arm (round-bone) chops, trimmed boned, cut into 1-inch pieces

　　4 bamboo skewers, soaked in water 10 minutes

　　

Step 1

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.

　　

Step 2

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