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Lamb and Sweet Potato Kebabs

Makes 12 appetizer-size portions or 4 entrée-size portions
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Ingredients Method

Ingredients
  

  • ½ cup olive oil divided
  • 1 lemon juiced
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1½ pounds leg of lamb trimmed and cut into 1-inch cubes
  • 1 large sweet potato peeled and cut into 1-inch cubes
  • 1 green bell pepper cut into strips
  • 1 small red onion thickly sliced
  • 32 4-inch skewers, soaked in water for 30 minutes
  • Tzatziki Sauce recipe follows

Method
 

  1. In a large resealable plastic bag, combine ¼ cup olive oil, lemon juice, garlic, cumin, salt, and pepper. Add lamb; seal bag, turning to combine. Refrigerate for at least 8 hours or up to 24 hours.
  2. Preheat grill to medium-high heat (350° to 400°).
  3. Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer until potatoes are just tender, 8 to 10 minutes. Drain well, and let cool for 20 minutes. In a medium bowl, toss together sweet potato, bell pepper, red onion, ¼ cup olive oil, salt, and pepper. Remove lamb from bag, discarding marinade. Thread lamb and vegetables onto skewers.
  4. Spray grill rack with nonflammable cooking spray. Place skewers on grill, and cook, turning occasionally, until lamb reaches desired degree of doneness, about 3 to 4 minutes per side for medium.