1/4 cup olive oil
1/4 cup of honey
1/4 cup white balsamic vinegar
2 tsp ground cumin
1 tsp dried mint leaves
1 tsp onion powder
1 tsp kosher salt
1 tsp ground black pepper
Preheat grill to 450°F. Trim meat off the lamb loin chop bone and cut meat into 1 inch pieces. Place into bowl, set aside. Whisk together the remaining ingredients thoroughly to dissolve honey and pour over lamb. Marinate covered in refrigerator for at least 4 hours. For maximum flavor, overnight. Heat and clean grill. Skewer meat and vegetables onto metal skewers or wood ones that have been soaked in water to keep from burning. Brush the grill lightly with oil and cook for 3 minutes on medium high each side. Serve immediately with steamed rice.