Grilled Moroccan Lamb Kabobs with Tzatziki

• 1 ½ teaspoons ground coriander
• 1 teaspoon cumin
• ½ teaspoon Saigon cinnamon
• ½ teaspoon coarse salt
• ½ teaspoon freshly ground black pepper
• Boneless lamb sirloin, sliced into 1-inch cubes
• Small zucchini squash, sliced into ½-inch thick pieces
• Red onions, peeled and sliced into 1-inch pieces
• Olive oil
• Metal skewers

In a small bowl, stir together the coriander, cumin, cinnamon, salt, and pepper; set aside. Thread a slice of zucchini squash onto skewers to expose cut sides; then add a cube of lamb and slices of red onion. Continue with remaining kabobs. Brush kabobs lightly on both sides with olive oil and sprinkle lightly with reserved spice mixture. Cover and chill the kabobs until ready to cook.

Preheat the grill to medium heat. Place the kabobs on the grill and cook, turning occasionally, until the vegetables are tender and the meat is still pink inside (about 10-15 minutes, depending on the grill). Serve with a dollop of tzatziki sauce next to the kabob on each plate. Garnish the tzatziki sauce with a tiny sprinkle of fresh mint.