Summer Succotash And Spiced Lamb

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3/4 teaspoon ground cinnamon

3/4 teaspoon ground cumin

1/2 teaspoon dried thyme

1 1/2 teaspoons kosher salt

3/4 teaspoon black pepper

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

3 tablespoons unsalted butter

1 small leek (white and light green parts), thinly sliced

4 ounces green beans, cut into 1/2-inch pieces (1 cup)

3 cups fresh corn kernels (from 6 ears)

Wooden skewers, soaked in water for 30 minutes

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