By: N.P. Farrer

Ingredients

3 lbs. boneless lamb, trimmed and cut into 1″ cubes

1/2 cup soy sauce

1/4 cup Chinese rice wine vinegar

1/2 teaspoon Asian sesame oil

2 1/2 tablespoons sugar

2 1/2 tablespoons minced garlic

1 1/2 tablespoons minced ginger root

2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon red pepper flakes

Combine the marinade ingredients (all except the lamb) in a large bowl. Add the lamb and make sure the marinade is covering all parts of the lamb.  Cover and chill at least 8 hours overnight.

Soak wooden bamboo skewers in cold water for 1 hour. Thread the lamb loosely onto the skewers and grill until desired wellness.

Serve with a light salad of bean sprouts with an acidic dressing or a cucumber and dill salad mixed in vinegar.