Moroccan Lamb Kabobs

INGREDIENTS:¼ cupcayenne pepper
¼ cupcumin, more if needed
3 Tbsps.bay leaf, crushed
1/8 cupdried oregano
3 tsps.ground caraway, or to taste
1 cuplemon juice
3 cupsolive oil
4 lbs.onion, minced
¼ cupgarlic, minced
16 lbs.lamb, cut into ¼-in. dice
1 lb.butter, melted
to tastesalt and pepperDIRECTIONS:1. Mix spices with lemon juice, olive oil, minced onion and garlic. Rub lamb with mixture. Cover and marinate 24 hours.

2. Thread meat on skewers and grill 5 to 7 minutes. Brush with butter and sprinkle with salt and more cumin to taste. SERVINGS:50 servingsFrom:Mindy Jahn, C.C., Catering Sous Chef, Washington University, St. Louis, MO