Spiced Lamb and Vegetable Kebabs with Cilantro-Mint Sauce

Photo by Randy Mayor
Ingredients
- ½ teaspoon salt
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- ¼ teaspoon ground cumin
- 1 small jalapeño pepper, seeded and minced
- 2 teaspoons canola oil
- 16 cherry tomatoes
- + 39 more ingredients
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- 16 (2-inch) pieces yellow bell peppers
- 2 tablespoons chopped green onions
- ½ cup cilantro leaves
- 2 tablespoons chopped green onions
- 1 ½ teaspoons ground coriander
- 16 (2-inch) pieces yellow bell peppers
- 1/8 teaspoon salt
- 16 cherry tomatoes
- 2 tablespoons water
- 1 tablespoon fresh lime juice
- 16 (1/2-inch) wedges red onion
- 2 teaspoons grated peeled fresh ginger
- 1 small jalapeño pepper, seeded and minced
- Kebabs:
- Kebabs:
- ¼ teaspoon ground cumin
- 2 teaspoons canola oil
- 1 tablespoon canola oil
- 16 (1/2-inch) wedges red onion
- Sauce:
- 1/8 teaspoon salt
- ½ cup cilantro leaves
- 2 garlic cloves, minced
- Cooking spray
- 2 teaspoons grated peeled fresh ginger
- ½ teaspoon salt
- Sauce:
- 1 garlic clove, chopped
- 1 (1-pound) boneless leg of lamb, trimmed and cut into 1-inch pieces
- 1 ½ teaspoons ground cumin
- 1 garlic clove, chopped
- 1 ½ teaspoons ground coriander
- 1 tablespoon fresh lime juice
- 2 tablespoons water
- 1 ½ teaspoons ground cumin
- 1 (1-pound) boneless leg of lamb, trimmed and cut into 1-inch pieces
- ¼ cup mint leaves
- Cooking spray
- ¼ cup mint leaves
1. Prepare grill to medium-high heat. 2. To prepare kebabs, combine first 6 ingredients in a large bowl; add lamb, tossing to coat. Thread lamb, tomatoes, bell pepper, and onion alternately onto each of 8 (8-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 10 minutes o...
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