1\/4 C. olive oil
\n2 T. lemon juice
\n2 tsp. Gourmet Collection\u00ae Ground Coriander
\n1 tsp. Garlic Powder
\n1 tsp. Ground Cumin
\n1\/4 tsp. Ground Red Pepper
\n3\/4 tsp. salt
\n1 lb. lamb, lean and boneless, cut into 1 1\/4-inch cubes
\n4 oz. cherry tomatoes
\n1 small sweet onion, cut into wedges<\/p>\n
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\u00b0F. 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.<\/p>\n
*If using wooden skewers, soak thoroughly in water before threading lamb and vegetables.<\/p>\n
Yield: 4 servings
\nCalories: 246
\nFat: 14g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. olive oil 2 T. lemon juice 2 tsp. Gourmet Collection\u00ae 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…<\/p>\n