North African Lamb and Potato Kebabs

Ingredients

• 3  garlic cloves minced
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 1 tablespoon ground cumin 
• 1 teaspoon ground ginger 
• 1 teaspoon ground turmeric 
• 2 pound leg of lamb boneless trimmed cut into 48 cubes
• 2 teaspoons olive oil 
• 2 large onions cut into 12 wedges
• 1 teaspoon oregano dried
• 12 small potatoes red halved
• 1 teaspoon salt 

Equipment

• sauce pan
• grill
• skewers

Directions

1. Prepare grill.
2. Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat; simmer 12 minutes or until tender.
3. Drain and set aside.
4. Combine cumin and next 8 ingredients (cumin through garlic); add lamb, tossing to coat. Cover and refrigerate 20 minutes.
5. Thread 4 lamb pieces, 2 potato halves, and 2 onion pieces alternately onto each of 12 (12-inch) skewers.
6. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until lamb reaches desired degree of doneness.