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Your microwave is the secret behind the grilled baby potatoes in these lamb kebabs—they’re par-cooked to shave down grill-time and insure that the meat is perfectly cooked at the same time.

(If using wooden or bamboo skewers, soak them in water for at least 30 minutes before making the kebabs. If using metal skewers, there’s no need to soak.) Prepare the grill for direct heat.