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6
Easy
Published 1998
Yet another wonderful lamb kabob. You can’t have too many in your repertoire.
For the marinade, pulse the onion in a food processor until pureed. Add the remaining ingredients and pulse just until combined. Pour the marinade over the lamb cubes in a shallow nonaluminum container and toss the meat to coat. Cover and refrigerate overnight.
Heat the grill or broiler. Let the lamb warm to room temperature. Thread the cubes onto 6 skewers and lightly sprinkle with sal