Sumac and Cardamom Lamb Kababs

  • 1 lb lamb meat; roasts are good, cut into 1×1 inch pieces
  • 1 Tbsp sumac
  • 1 tsp cardamom
  • 1 tsp coriander
  • 2 Tbsp sugar
  • 1 tsp smoked paprika
  • 4 cloves garlic; minced
  • Juice of 2 lemons
  • EVOO; as needed
  • Salt and fresh cracked pepper; to taste

In a medium bowl, combine all ingredients and let marinate for 30 minutes-overnight. Soak wooden skewers for 30 minutes to prevent burning. Preheat a grill to high heat. Skew meat onto skewers and grill for about 3-4 minutes per side until charred and slightly firm to touch. Do not overcook. Remove from heat and let rest for a minute or two prior to serving. Serve with tzatziki on the side.