North African Spiced Lamb and Vegetable Skewers

In a medium bowl, combine the olive oil, ground cumin, ground coriander, paprika, cayenne pepper (if using), salt, and black pepper. Add the lamb cubes and toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

If using wooden skewers, soak them in water for at least 10 minutes to prevent burning.

Preheat a grill or grill pan to medium-high heat.

Thread the marinated lamb, red onion pieces, bell pepper pieces, and cherry tomatoes alternately onto the skewers.

Grill the skewers for 10-15 minutes, turning occasionally, until the lamb is cooked to your desired doneness and the vegetables are tender-crisp and slightly charred. For medium-rare lamb, aim for an internal temperature of 135-140°F (57-60°C).

Remove from heat and let rest for 5 minutes before serving.