Grilled lamb kebabs with cumin and cinnamon

I made this once before with strict adherence to the proportions and though I thought it delicious, I also thought that I could have taken it up a notch. This time I eyeballed the proportions and made sure they were generous. Overall, quite tasty, but I should have had more cinnamon.

This is from epicurious, originally from Bon Appetit in July of 2000.

grilled lamb kebabs with cumin and cinnamon


Servings: Makes 6 servings.


1/4 cup olive oil
1 teaspoon ground cumin
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 3 1/2-pound sirloin half leg of lamb, bone removed, fat trimmed, meat cut into 1 1/4- to 1 1/2-inch pieces
6 12-inch metal skewers

Preparation
Whisk all marinade ingredients together. Coat lamb well with mixture. Let marinate in fridge for 24H, tossing once as you head out the door in the morning.

Prepare barbecue (medium heat) or preheat broiler. Thread lamb pieces onto skewers, dividing equally (about 5 pieces per skewer). Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare.

From epicurious.com