LAMB, SWEET POTATO, AND SCALLION KEBABS

Lamb, Sweet Potato, and Scallion Kebabs image

Yield Makes 36 kebabs

Number Of Ingredients 12

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a 3/4-pound piece trimmed boneless leg of lamb
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 medium sweet potato (about 6 ounces)
about 5 scallions (white and pale green parts only)
1 teaspoon paprika (preferably hot)
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
thirty-six 4-inch wooden skewers

Steps:

Pat lamb dry and cut into 36 cubes (each about 3/4 inch) and in a bowl toss with soy sauce, lemon juice, and sugar. Marinate lamb, covered, 1 hour.
Peel sweet potato and cut into 36 cubes (each about 3/4 inch). In a large saucepan of boiling salted water simmer potato about 4 minutes, or until just tender. In a colander drain potato and rinse under cold water to stop cooking. Cut scallions into thirty-six 1/2-inch-long pieces.
Preheat broiler.
In a bowl stir together spices and salt. Drain lamb in a colander and pat dry. Add lamb to spices and toss to coat. On each skewer thread, close together and near pointed end of skewer, 1 piece sweet potato, 1 piece lamb, and 1 piece scallion. Arrange kebabs on rack of a broiler pan in 2 rows, covering blunt ends of skewers in each row with a long strip of foil. Broil kebabs about 4 inches from heat, without turning, about 4 minutes, or until lamb is medium-rare.