Lamb, Tomato, and Mint Kebabs

Ingredients

• Olive oil, for grates
• 1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces
• 2 teaspoons finely grated lemon zest
• Lemon wedges, for serving
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• Coarse salt and ground pepper
• 1 pint grape tomatoes
• 12 fresh mint leaves

Directions

1. Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
2. Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.