Cinnamon and mint gives this dish its unique flavor. Place the mint leave between the chunks of lamb for a look as great as it tastes!
Cinnamon and mint gives this dish its unique flavor. Place the mint leave between the chunks of lamb for a look as great as it tastes!
Coarsely chop 1 bunch of mint to make 1/2 cup (Reserve remaining mint leaves for kebabs.).
Combine the chopped mint, oil, wine, lemon juice and cinnamon sticks in a non reactive medium bowl.
Trim any fat from lamb and cut into about 1 1/2 inch cubes.
Sprinkle with salt and pepper.
Add lamb to the marinade, cover and refrigerate for 2-4 hours, stirring several times.
Drain lamb well; discard marinade.
Thread the lamb onto skewers, placing a whole mint leaf between each piece of meat.
Preheat grill to high.
Oil the grill grate (See Note at bottom).
Grill the kebabs, turning with tongs occasionally, until the lamb is nicely browned on the outside and cooked to desired doneness, about 8 minutes total for medium-rare or 12 minutes total for medium.
Transfer the kebabs to a platter or plates to serve.
To oil grate: Oil a folded paper towel, hold it with tongs and rub it over the grate.
Do not use cooking spray on a hot grill!
