Spicy Lamb Kabobs

2 lbs. lean lamb, cut into scant 1½” cubes

Orange-Spice Marinade:
1 cup olive oil
½ cup red wine vinegar
2 tbsp. lemon juice
¼ cup grated orange rind
1 green onion and top, chopped
½ tsp. cinnamon

Combine all the Marinade ingredients. Pour over lamb in shallow glass baking
dish or plastic bag. Refrigerate, covered, 4 to 6 hours. Drain lamb;
reserve marinade. Arrange lamb on 4 to 6 metal skewers.

Place kabobs on cooking rate; grill to desired degree of doneness about 25 to 30
minutes. Brush kabobs with reserved marinade during cooking time; turn
kabobs over halfway through cooking time.