Ingredients

• a 3/4-pound piece trimmed boneless leg of lamb
• 1 tablespoon soy sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon sugar
• 1 medium sweet potato (about 6 ounces)
• about 5 scallions (white and pale green parts only)
• 1 teaspoon paprika (preferably hot)
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon salt
• thirty-six 4-inch wooden skewers

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Instructions

1. Pat lamb dry and cut into 36 cubes (each about 3/4 inch) and in a bowl toss with soy sauce, lemon juice, and sugar. Marinate lamb, covered, 1 hour.
2. Peel sweet potato and cut into 36 cubes (each about 3/4 inch). In a large saucepan of boiling salted water simmer potato about 4 minutes, or until just tender. In a colander drain potato and rinse under cold water to stop cooking. Cut scallions into thirty-six 1/2-inch-long pieces.
3. Preheat broiler.
4. In a bowl stir together spices and salt. Drain lamb in a colander and pat dry. Add lamb to spices and toss to coat. On each skewer thread, close together and near pointed end of skewer, 1 piece sweet potato, 1 piece lamb, and 1 piece scallion. Arrange kebabs on rack of a broiler pan in 2 rows, covering blunt ends of skewers in each row with a long strip of foil. Broil kebabs about 4 inches from heat, without turning, about 4 minutes, or until lamb is medium-rare.