1/4 C. olive oil
2 T. lemon juice
2 tsp. Gourmet Collection® Ground Coriander
1 tsp. Garlic Powder
1 tsp. Ground Cumin
1/4 tsp. Ground Red Pepper
3/4 tsp. salt
1 lb. lamb, lean and boneless, cut into 1 1/4-inch cubes
4 oz. cherry tomatoes
1 small sweet onion, cut into wedges

Combine olive oil, lemon juice, coriander, garlic, cumin, red pepper and salt in a self-closing plastic bag. Add lamb cubes. Refrigerate 30 minutes. Remove lamb from marinade. Discard marinade. Thread onto skewers* alternately with tomatoes and onion. Grill about 10 minutes, turning occasionally, or until lamb reaches an internal temperature of 155°F. Serve with Mint Yogurt, if desired. Mint Yogurt: Combine 1 C. plain yogurt with 2 T. chopped fresh mint and 1/8 tsp. Ground Coriander.

*If using wooden skewers, soak thoroughly in water before threading lamb and vegetables.

Yield: 4 servings
Calories: 246
Fat: 14g
Fiber: 1g