Ingredients

Makes 36 kebabs

　　a 3/4-pound piece trimmed boneless leg of lamb

　　1 tablespoon soy sauce

　　1 tablespoon fresh lemon juice

　　1 tablespoon sugar

　　1 medium sweet potato (about 6 ounces)

　　about 5 scallions (white and pale green parts only)

　　1 teaspoon paprika (preferably hot)

　　1 teaspoon ground cumin

　　1/4 teaspoon ground cinnamon

　　1/8 teaspoon ground cloves

　　1 teaspoon salt

　　thirty-six 4-inch wooden skewers

　　

Step 1

Pat lamb dry and cut into 36 cubes (each about 3/4 inch) and in a bowl toss with soy sauce, lemon juice, and sugar. Marinate lamb, covered, 1 hour.

　　

Step 2

Peel sweet potato and cut into 36 cubes (each about 3/4 inch). In a large saucepan of boiling salted water simmer potato about 4 minutes, or until just tender. In a colander drain potato and rinse under cold water to stop cooking. Cut scallions into thirty-six 1/2-inch-long pieces.

　　

Step 3

Preheat broiler.

　　

Step 4

In a bowl stir together spices and salt. Drain lamb in a colander and pat dry. Add lamb to spices and toss to coat. On each skewer thread, close together and near pointed end of skewer, 1 piece sweet potato, 1 piece lamb, and 1 piece scallion. Arrange kebabs on rack of a broiler pan in 2 rows, covering blunt ends of skewers in each row with a long strip of foil. Broil kebabs about 4 inches from heat, without turning, about 4 minutes, or until lamb is medium-rare.

　　

Nutrition Per Serving

Each kebab has about 19 calories and 0.4 gram fat (about 19% of calories from fat).

　　#### Nutritional analysis provided by Gourmet