Cinnamon, cumin and lemon zest bring out the sophisticated flavors of the lamb (or beef, if you prefer), while putting it on a skewer brings out the street-meats fun. Or try tiny versions on toothpicks for your next cocktail party! Paired with a pine nut-raisin couscous, this meal is lovely enough to serve dinner guests but quick enough for a weeknight meal.

For the recipe, courtesy of Abington-born celebrity kosher chef Jamie Geller, publisher of, click here. B’te-avon (bon appétit)!

Photo and recipe courtesy of Jamie Geller,