Title: Spicy cumin kebabs
 Categories: Lamb
      Yield: 4 Servings
 
      2 lb Boneless lamb leg
      1 tb Cumin
      1 ts Cayenne
      1 ts Black peppercorns
      1 ts Salt, or more to taste
 
  You will need a charcoal or gas grill, 12 to 15 small bamboo or metal
  skewers, and a spice grinder or mortar and pestle.
  
  Preheat grill.  If using bamboo skewers, soak in water for 30 minutes.
  Remove excess fat from the meat.  Cut lamb into small chunks, 1/2-inch
  across or less.  Thread them onto skewers, without packing them too
  tightly together.
  
  Grind or pound together the cumin, cayenne, and black pepper to a
  blended powder.  Using your hands, rub spice mixture onto the
  skewered meat. Grill lamb for 5 to 8 minutes over hot coals. Halfway
  through the cooking, sprinkle the kebabs with a little salt.