6 lamb sirloin chops, cut into chunks


4 garlic cloves , finely minced

4 tbsps. olive oil

2 tsps. ground coriander

2 tsps. cumin

1 tsp. Garam masala

1/2 tsp. paprika

2 tbsps. finely minced fresh parsley

1 tbsp. finely minced fresh mint

3 tbsps. lemon juice

12 bamboo or metal skewers

Cori’s Kitchen Tzatziki and Cori’s Baba Ghanouj

Mint Sprigs(optional for garnish)


Mix all the marinade ingredients together in a shallow baking dish until well blended.

Add lamb cubes, tossing to coat. Cover dish and chill for 4-6 hours or overnight.

Soak bamboo skewers in water for 3o minutes prior to using

Thread meat onto skewers and grill or broil – 6-10 minutes turning frequently until lamb is cooked but still pink inside or until desired doneness.

Serve lamb on a platter(on or off the skewers) along with Cori’s Tzatziki and Bab Ghanouj for dipping.

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