Moroccan Lamb Kebabs created by: Almond Board of California

servings 6
ingredients 1/2 cup hot coffee
3 or 4 chocolate-covered mints, broken
2 Tbs. lime juice
1 large onion, peeled, sliced and separated into rings
1 clove garlic, minced
1 tsp. seasoned salt
1/2 tsp. oregano
1/2 tsp. rosemary, crushed
2 to 3 lbs. lean lamb (leg or shoulder), cubed
1/3 cup slivered almonds, toasted
1/2 cup yogurt
Fresh mint or parsley
preparation Pour coffee over mints and stir until they melt. Mix in lime juice, onion rings, garlic, seasoned salt, oregano and rosemary. Add lamb and mix until thoroughly coated. Marinate several hours or over night. Using metal skewers, string 2 or 3 cubes of lamb on each and place in shallow roasting pan. Roast at 400 degrees for 20 to 30 minutes, turning two or three times and basting with some of the marinade. Meanwhile, simmer onions in marinade until tender. When ready to serve, mix in almonds and yogurt.   Serve over lamb kebabs on platter. Garnish with mint sprigs.

Note: Serve with couscous, brown rice or buckwheat groats. Ideal vegetable: eggplant cooked with tomato and onion, seasoned with fine herbs.