Lamb Kabobs | Caribbean Style

My boyfriend and I recently moved... and yes it was an upgrade.  My favorite upgrade you ask?  The kitchen.  On top of the having a new gas stove, our kitchen extends out onto the deck.  Yes, we now have a grill.  I have been looking for some great new recipes that I can tweak and try out on our new gadget!  This is the healthy grill recipe for the week.  Let me know if you give it a try.  I think it might have a little *kick* to it!

• 3/4 cup
  extra-virgin olive oil
• 1/3 cup
  lime juice, fresh
• 2 tablespoons
  lemon zest, grated
• 6 cloves
  garlic, minced
• 1 tablespoon
  cumin seed
• 1 tablespoon
  chili powder
• 1 tablespoon
  curry powder
• 1 teaspoon
  cayenne pepper
• 2 
  jalapeno peppers, minced
• 3 pounds
  boneless lamb loin, or well-trimmed leg, cut into 1-inch cubes
• 1 pound
  long beans, tips removed, left long or cut into 3-inch segments; or substitute green beans

• 1 tablespoon 
  unsalted butter
  
  Kosher salt (to taste) & freshly ground black pepper (I add to everything... LOVE)
• 
  
  1. To prepare the lamb marinade, whisk together ½ cup of olive oil, lime juice, lemon zest, garlic, cumin, chili powder, curry powder, 2 teaspoons salt, cayenne, ¼ teaspoon black pepper, and jalapenos in a medium bowl.  Taste and adjust seasonings to your preference.
  2. Put lamb cubes and marinade into a large glass baking dish and toss, rubbing marinade all over lamb. Thread 4 to 5 pieces of lamb onto each skewer. Place skewers into baking dish, cover with plastic wrap, and refrigerate for 1 to 4 hours
  3. While lamb marinades, prepare the beans. Sauté beans in remaining ¼ cup olive oil in a large skillet over medium-high heat, stirring frequently, until they are tender and begin to blister. Stir in butter, 1 teaspoon salt, and ¼ teaspoon black pepper. When butter just begins to brown, transfer beans to a warm serving platter and drape with foil. 
  4. When ready to grill the lamb, preheat the grill to a medium-high heat. Grill lamb by turning skewers every few minutes, until medium rare (internal temperature of 130 degrees), about 6 minutes. (Alternately, skewers can be broiled until medium rare.) Transfer skewers to a plate and let stand for 5 minutes before laying them over the beans to serve.

  
  
  *This dish could be paired with quinoa for an additional texture. 
  *If you do not have lamb available, you can try a lean cut of beef.
  
  
  Enjoy, Em