spiced lamb and veggie kebobs

Spiced Lamb & Veggie Kebobs w/ Cilantro-Mint Sauce
Adapted from Cooking Light, May 2009; Serves 4

1 1/2 t g cumin
1 1/2 t g coriander
2 t grated peeled fresh ginger
2 t canola oil
1/2 t salt
2 garlic cloves, minced
1 (1-lb) boneless leg of lamb, trimmed & cut into 1-inch pieces
16 cherry tomatoes
16 pieces of yellow bell peppers (or red or orange)
16 wedges of red onion
cooking spray

1/2 c cilantro, fresh
1/4 c mint, fresh
2 T chopped green onions
2 T water
1 T canola oil
1 T fresh lime juice
1/4 t g cumin
1/8 t salt
1 garlic clove, chopped
1 jalapeno pepper, minced with some seeds left intact

-if using wooden skewers, soak in water at least 30 minutes until ready to use
-prepare grill to medium-high heat
-for kebabs, combine first 6 ingredients in bowl and add lamb. Toss around. Marinate in fridge, if possible, for at least 30 minutes to a couple of hours. Then thread lamb, tomatoes, peppers, and onion alternately onto each of 8 skewers. Coat grill rack w/ spray and grill about 10 minutes, turning occasionally
-for sauce, combine cilantro and all remaining ingredients in mini-blender and process until smooth. Serve w/ kebabs. (Can be made in advance and stored in fridge)