North African Lamb and Potato Kebabs

We parboiled the potatoes so they'd be done at the same time as the lamb cubes.

12 small red potatoes, halved
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon dried oregano
1 teaspoon ground turmeric
2 teaspoons olive oil
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 garlic cloves, minced
1 (2-pound) boneless leg of lamb, trimmed and cut into 48 cubes
2 large onions, each cut into 12 wedges
Cooking spray

Prepare grill.
Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain and set aside. Combine cumin and next 8 ingredients (cumin through garlic); add lamb, tossing to coat. Cover and refrigerate 20 minutes. Thread 4 lamb pieces, 2 potato halves, and 2 onion pieces alternately onto each of 12 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until lamb reaches desired degree of doneness.

Yield: 8 servings

Cooking Light, AUGUST 2001