Makes 16 kebabs
3 lbs boneless butterflied lamb shoulder, cut into 1-inch pieces
1 cup extra virgin olive oil
3 Tbsp ground ginger
3 Tbsp ground cumin
1 1/2 Tbs ground cinnamon
1 1/2 Tbsp Ras El Hanout (northern African mix of spices)
2 large red bell peppers, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
16 bamboo skewers, soaked in water for at least one hour
In a bowl, mix the oil and the spices and mix well. Pour over the diced lamb and let marinate in the fridge for at least 8 hours or overnight.
Assemble the kebabs, alternating the meat with the peppers and the red onion.
Grill and cook to medium rare, and serve with couscous.