Lamb Kebabs

• 2 tbsp coriander seeds, toasted
• 2¼ lb (1kg) boneless leg of lamb, cut into 1½ in (3.5cm) chunks
• ¾ cup olive oil
• 2 tsp honey
• 4 garlic cloves, minced
• grated zest of 1 lemon
• salt and freshly ground black pepper
• 2 tbsp red wine vinegar
• 5 ripe tomatoes, skinned, seeded, and chopped
• 6 tbsp coarsely chopped cilantro

Special Equipment:

• Wooden skewers
  
  

  1. Crush the coriander seeds in a mortar and pestle. Place with the lamb, ¼ cup oil, 1 tsp honey, 2 garlic cloves, and the lemon zest in a bowl. Season with pepper and mix. Cover and chill for 2 hours.

  2. Whisk together the vinegar with the remaining ½ cup oil, 1 tsp honey, and 2 garlic cloves. Add the tomatoes and cilantro and mix.

  3. Preheat the broiler. Thread the meat onto the skewers. Season with salt. Broil, turning, about 7 minutes for medium-rare meat. Serve with the tomato vinaigrette.