Instructions: 1. Mix cayenne, 1 teaspoon cumin, turmeric, crushed bay leaf, oregano, dash ground caraway, lemon juice, olive oil, diced onion and minced garlic.

2. Rub lamb with mixture, cover and marinate 1 hour on counter or up to 24 hours in refrigerator.

3. When barbecue is hot, thread meat on skewers and grill 5 minutes.

Turn skewers over and brush with melted butter. Grill 5 minutes longer. Brush with butter and sprinkle with salt and more cumin to taste.

Makes 2 to 3 servings.

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