1/2 cup coarsely ground coffee beans
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground allspice
1 tablespoon fennel seeds
2  cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons olive oil
1  lemon, zest and juice

2 1/2 to 3 pounds boneless leg of lamb, trimmed of fat, cut into 1 1/2-inch cubes
20 to 24  wooden or metal skewers
 Lemon Mint Rice

In a medium bowl, combine all ingredients for Coffee and Spice Rub. Add the cubed lamb pieces and toss well. Marinate in refrigerator for at least 30 minutes, and up to 2 hours.

If you are using wooden skewers, soak in water for 10 minutes. Thread 2 or 3 pieces of lamb onto the skewers. Place in a roasting pan or prepare an outdoor grill. Roast in a preheated oven at 350 degrees for 8 to 10 minutes, or grill over medium heat for 3 to 4 minutes per side. Lamb should be pink in center, not overcooked. Serve over Lemon Mint Rice.