Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cloves        garlic
     1/2  medium        onion
   1      tablespoon    fresh ginger -- coarsely chopped
     1/2  tablespoon    paprika
   1      teaspoon      sugar
   1      teaspoon      cumin -- ground
     1/2  teaspoon      cardamom -- ground
     1/2  teaspoon      hot chili powder
     1/2  cup           plain yogurt -- reg or low-fat
   2 1/2  pounds        lean lamb -- (trimmed), cut in 1"
                        -- cubes
                        salt

Preparation:

In a processor fitted with the metal blade, process the garlic, onion and ginger until finely chopped (or pound it with a mortar and pestle); add the paprika, sugar, cumin, cardamom, chili and yogurt and mix well. In a mixing bowl, combine the lamb with the mixture. Cover with plastic wrap and marinate overnight in the refrigerator. Soak 30 small bamboo skewers in water for about 1 hour. Thread a couple of cubes of lamb on each skewer. Cover both ends of skewer with a piece of foil to prevent them from burning. Preheat the grill or broiler until very hot. Sprinkle the lamb lightly with salt and grill it close to the heat for 2 to 3 minutes per side until nicely charred but still pink inside. Slip foil off the skewers and serve the kabobs. Makes 30 skewers. Recipe from Hors d'Oeuvres - Festive and Elegant Party Menus Norman Koplas ISBN 0-89586-779-