Indian Spiced Lamb Skewers

When the days turn cold these Indian-spiced lamb skewers will bring a taste of warmer climates to any meal.

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• PREP TIME: 35 minutes

• TOTAL TIME: 50 minutes

• SERVINGS: 4

INGREDIENTS

• LAMB

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 1 teaspoon mustard seeds

• ¼ teaspoon black peppercorns

• 1 small dried red chili

• 1 ¾ pound top round of lamb, cut into 16 11/2 inch cubes

• 1 tablespoon grated fresh ginger

• 1 teaspoon salt, or to taste

• 2 tablespoons vegetable oil

• 2 tablespoons fresh lemon juice (about ½ a lemon)

• CUCUMBER SALAD

• 12 ounces fat free Greek yogurt (2-6 ounce containers)

• ½ teaspoon ground cumin

• Pinch of cayenne pepper

• ½ teaspoon salt, or to taste

• Pinch freshly ground black pepper

• 1 English cucumber, peeled, seeded and julienned

• 2 tablespoons chopped cilantro

• 8 leaves Boston lettuce

• Carrot ribbons, for garnish

PREPARATION

1. Combine cumin, coriander, and mustard seeds in a small dry pan. Toast over medium heat until fragrant and slightly browned, 2-3 minutes. Transfer to a mortar. Add peppercorns and red chili. Grind with pestle until a coarse powder.

2. In a medium bowl, toss lamb with ground spices, ginger, salt, oil, and lemon juice. Marinate in refrigerator for up to 4 hours (or as little as 30 minutes)

3. Whisk together yogurt, cumin, cayenne, salt, and pepper. Stir in cilantro and toss with cucumbers.

4. Skewer 4 cubes of lamb onto each of 4 skewers. Heat a grill or grill pan over medium high heat. Grill for 3 to 5 minutes on each side.

5. Place 2 lettuce leaves on each of four plates and top with some of the cucumber salad. Place one skewer on each plate and garnish with carrot ribbons.