Food & Cooking Recipes Appetizers Finger Food Recipes Lamb, Tomato, and Mint Kebabs 3.5 (36) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling! Ingredients Olive oil, for grates 1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces 2 teaspoons finely grated lemon zest Lemon wedges, for serving ½ teaspoon ground coriander ¼ teaspoon ground cinnamon Coarse salt and ground pepper 1 pint grape tomatoes 12 fresh mint leaves Directions Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper. Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges. Cook's Notes Start and end kebabs with a sturdy ingredient such as meat to prevent food from slipping off. Print