Serves: 4
Total Calories: 485

1/2 teaspoon coriander, ground
1/2 teaspoon dill weed, dried
1/2 teaspoon basil, dried
1/2 teaspoon mint leaves dried
1/2 teaspoon ground marigold (optional)
salt and freshly ground black pepper, to taste
1 1/2 pounds leg of lamb, boneless, cut into 1-inch cubes (Dumas calls them "walnut size")
1 onion, medium sized, finely chopped
1 cup red wine vinegar
2 tablespoons olive oil, for basting
2 tablespoons sumac, , ground, for serving (optional)

1. Combine the coriander, dill, basil, mint, ground marigold (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add the lamb and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 30 minutes.

2. Add the onion and vinegar to the lamb, tossing again to mix well. Re-cover and let marinate, in the refrigerator, for at least another 30 minutes and up to 8 hours (the longer you marinate the lamb, the tangier it will be).

3. When ready to cook, thread the lamb onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned and cooked to taste, 8 to 12 minutes in all, for well done. Brush the kebabs several times as they cook with oil and season with salt and pepper.

4. Unskewer the lamb onto serving plates and serve immediately, accompanied by ground sumac (if using) for sprinkling.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 485
Calories from Fat: 280

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