Grilled Lamb Kebabs
3 1/2 pounds lamb top round or boneless leg cut into 1 1/2 inch pieces
3 tablespoons olive oil
1 teaspoon dried oregano
kosher salt and black Pepper
4 bell peppers, seeded and cut into 2-inch wide strips
2 medium red onions, each cut into 6 wedges (root ends left intact)
1/3 cup fresh lemon juice, plus lemon wedges for serving
Soak 16 wooden skewers in water. Heat grill to medium-high.
Thread the lamb onto the skewers. Brush with 1 tablespoon of the oil and season with the oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
In a large bowl, toss the bell peppers and onions with the remaining tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Grill the lamb and vegetables, turning frequently and brushing with the lemon juice, until the lamb is medium-rare and the vegetables are tender, 8 to 10 minutes.