Minted Lamb Kabobs

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2 1/2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes

1/2 cup olive oil

1/4 cup finely chopped fresh mint

2 tablespoons white wine vinegar

2 cloves garlic, smashed

Kosher salt and freshly ground black pepper

1/2 cup fresh mint leaves

1/4 cup fresh basil leaves

1 tablespoon capers, drained

Pinch red pepper flakes

Special equipment: 6 metal or wooden skewers (if wooden, soaked in water for 30 minutes)

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