Ingredients

The following ingredients have 4 Servings
  • 2 lb leg of lamb (fat trimmed, cut into 1 1/2 inch cubes)
  • 1/2 cup olive oil
  • 1 lemon (juice only)
  • 3 cloves garlic (minced)
  • 1 onion (sliced)
  • 1 tsp oregano (dried)
  • 1/4 tsp dried thyme (or more to taste)
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp parsley (fresh, chopped)
  • 1-2 red pepper (large, cut into square pieces for the kebabs)
  • 1 onion (cut into chunks for the kebabs)

Instruction

  • Place all ingredients for the marinade in a large zip lock bag. Add meat. Make sure the meat is evenly coated in the marinade. Refrigerate for at least 4 hours or up to 2 days.
  • Soak wooden skewers in cold water for 15 minutes.
  • Preheat an outdoor gas grill to medium-high heat (450-500 F).
  • Skewer meat, onion and peppers onto the skewers.
  • Grill meat for 14-15 minutes, turning once. Check the doneness (remove one of the skewers and check the temperature (145 F is the safe temperature for lamb) or cut through the meat to see it it is cooked). Cook for additional up to 10 more minutes, to reach the desired doneness. 
  • Serve immediately, it tastes best when warm.