Spicy Lamb Kabobs

Cut lamb into 1-inch (2.5 cm) cubes.

In skillet, toast curry powder, coriander seeds, paprika, cumin seeds, thyme and hot pepper flakes over medium heat for about 30 seconds or until fragrant. Let cool slightly. Transfer to spice grinder or mortar and pestle; grind to fine powder.

In glass bowl, combine spices, parsley, oil, garlic, lemon juice, salt and pepper. Add lamb, stirring to coat; cover and marinate in refrigerator for 2 hours, stirring occasionally. (Make-ahead: Refrigerate for up to 8 hours.)

Reserving marinade, thread lamb onto 8 skewers, leaving 1/4-inch (5 mm) space between cubes. Place on greased grill over medium-high heat; brush with marinade. Close lid and cook, turning occasionally, for 12 minutes or until browned yet still pink inside.

Combine soy sauce, and lemon, lime and orange juices. Stir in mirin, 1/4 cup (125 mL) water and bonito flakes. Cover with plastic wrap and refrigerate for at least 8 hours or for up to 24 hours. Strain through fine mesh sieve. Serve immediately or store in airtight container in fridge for up to 3 weeks.

Yield: about 1 cup (250 mL)