• 1/3 – 1/2 pound of boneless lamb per person (or 1/2 – 2/3 pound of bone-in lamb per person). I like lamb leg steak because there’s not much bone to cut around and the meat is tender.
• Marinade per pound of lamb:
• 1-2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 Tablespoon ground coriander
• 1 Tablespoon ground cumin
• 1 T sweet smoked paprika
• 2 Tablespoons sherry vinegar (or balsamic)
• 1/4 cup extra-virgin olive oil

To finish:

• Plain full fat yogurt
• Chopped cilantro and flat leaf parsley

1. Cut the lamb into cubes and combine with the rest of the ingredients in an airtight container or ziploc bag. Store in the refrigerator (or cooler) and marinade for up to 24 hours.
2. Thread the lamb cubes loosely onto skewers and cook on a hot FINEX 12″ Grill Pan for 10-15 minutes, turning 3 or 4 times, until the lamb is medium-rare.
3. Transfer to serving dish and let rest for 5 minutes before serving. Top with a heaping dollop of yogurt and a generous sprinkling of herbs.