Ingredients

Serves 12

　　4- to 5-pound boneless leg of lamb

　　

MARINADE

2 tablespoons minced garlic

　　1 tablespoon freshly ground cumin

　　1 teaspoon paprika

　　1 teaspoon ground coriander

　　1/2 teaspoon cayenne

　　1 teaspoon dried mint

　　1/2 teaspoon ground ginger

　　1/2 teaspoon cinnamon

　　Juice of 2 lemons

　　2 tablespoons pomegranate molasses

　　1/2 teaspoon freshly ground black pepper

　　1 teaspoon salt

　　1/4 cup olive oil

　　

TOMATO-CUCUMBER SALSA

2 tomatoes, diced

　　1 cucumber, diced

　　8 mint leaves, chopped

　　Salt and freshly ground black pepper

　　1 tablespoon sumac

　　2 bunches green onions

　　12 Anaheim chiles

　　Olive oil, for tossing

　　Salt and freshly ground black pepper

　　12 pieces flatbread or pita

　　2 cups Greek yogurt or labne

　　1 tablespoon freshly squeezed lemon juice

　　1/2 teaspoon freshly ground cumin

　　

Step 1

Trim the excess fat from the leg of lamb and cut into 1-inch cubes.

　　

Step 2

To make the marinade, place all of the marinade ingredients in a bowl, whisking to combine, then pour over the lamb, massaging the marinade into the meat. Seal in a large resealable bag and refrigerate for at least 4 hours or up to 24 hours.

　　

Step 3

To make the tomato-cucumber salsa, combine the tomatoes, cucumber, and mint in a bowl and gently stir together. Season with salt and pepper and set aside.

　　

Step 4

Thread the lamb cubes onto metal or wooden skewers (if using wooden skewers, soak them in water for 20 minutes first). You should have 12 to 15 skewers, depending on their size.

　　

Step 5

Toss the whole green onions and chiles with a bit of olive oil and season with salt and pepper.

　　

Step 6

Prepare a grill for direct cooking over medium-high heat. Grill the lamb to medium-rare, turning as you grill to get a nice char. Grill the chiles and green onions until charred and blistered. Add the flatbread to the grill for just a minute, turning once, to warm through.

　　

Step 7

In a bowl, stir together the yogurt, lemon juice, 1/2 teaspoon salt, and cumin. Sprinkle the sumac onto the tomato-cucumber salsa. Set out both as toppings and serve everything family-style.

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