Tamarind Coriander Lamb Kebabs

What is it about lamb and skewers?  In the deepest end of winter, one still gets that inkling to grill a skewer. Maybe it's the feeling spring is coming?  Probably not. Do we feel the polar is un-vortexing?   I kind of doubt it.

But at this point I'm starting to tip-toe out into the back deck now to grill; skewers at the ready, pointed into the nip of the winter evening.

Marinate this mixture for as long as possible - ideally overnight.  Tamarind paste is a regular flavor in the Middle East and India, and Sumac is a spice used in northern Africa.  Tamarind - sour.  Sumac - almost smoky.  Coriander - sweet.  Integrating divergent flavors; sweet, smokey and sour.  And just a bit of garlic :-))
2 lb lamb, cut into about 35 1-inch cubes
28 grape tomatoes

Marinade:
1 Tbsp tamarind paste
1/4 cup olive oil
1/4 cup sherry
5 cloves garlic
1 tsp ground coriander
1 tsp ground sumac
1 tsp kosher salt
1 Tbsp molasses

Place the marinade ingredients into a small food processor and blend well. Fold together with the lamb in a non-reactive bowl.

Cover and allow to marinate at least an hour or two - overnight even better.

Heat grill to high. Thread lamb on skewers, alternating with tomatoes. Grill 4 minutes on first side. Turn skewers over and grill another 4 minutes on second side. Serve with lime wedges.

These kebabs are wonderful served over greens.

Serves 4-6.

Cook's Note:  And here is a bonus.  The next day, fill a tortilla with some leftover kebobs and zap in microwave for a minute.  Serve with a bit of plain Greek yogurt and cilantro.  Viola, quick leftover dinner or lunch.