Lamb Skewers With Salsa Verde

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1/4 cup packed mint leaves

1/4 cup packed flat-leaf parsley leaves

1/4 cup snipped chives

2 tablespoons very finely chopped shallot

1 tablespoon fresh lemon juice

1 tablespoon sherry vinegar

1 teaspoon crushed red pepper


3/4 cup extra-virgin olive oil

1 1/2 teaspoons smoked sweet paprika

1 teaspoon ground cumin

1 1/2 pounds leg of lamb, cut into 1-inch pieces

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