| | Directions | | In a small bowl, combine caraway seeds, cumin, coriander, red pepper flakes, salt and pepper and mix well. Rub this mixture very well over the lamb. Thread lamb onto 4 skewers and grill over a medium-hot fire until lamb is done to your liking, about 5 to 7 minutes per side for medium well. Serve warm or room temperature, accompanied by grilled pita wedges and harissa, if desired. Serves 4. The Joy of Cooking recipes are reprinted with permission from Simon & Schuster and the Joy of Cooking Trust, and are copyrighted by Simon & Schuster and the Joy of Cooking Trust. |
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| Ingredients | | - |  | 2 tablespoons caraway seeds |
| - | | 1 tablespoon Ground Cumin |
| - | | 1 1/2 teaspoons ground coriander |
| - | | 1 teaspoon red pepper flakes, or to taste |
| - | | 1 teaspoon Salt |
| - | | 1 1/2 teaspoons freshly ground black pepper |
| - | | 1/2 pound lamb, cut into 1/2 inch chunks (16 cubes) |
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