Cookbook:Middle Eastern Lamb Kabobs
- Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight.
- The next day, drain lamb; discard marinade. Thread 4 cubes onto one skewer. Repeat until all lamb has been skewered.
- Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare. Serve warm with couscous.
- The vinegar will not turn the lamb into mush as it is not acidic enough to tenderize.