Lamb Kabobs

The husband is one quarter Lebanese. When he's been on his best behavior, I try to reward him with some Middle Eastern cooking. Since lamb was on sale at Easter time, it was the perfect opportunity to fire up the grill for kebabs.

Lamb Kabobs
Adapted from Feast from the Mideast
Serves: 6-8

3 tablespoons lemon juice
3 tablespoons olive oil
2 garlic cloves, peeled and crushed
2 bay leaves
Salt and pepper
1 teaspoon dried oregano
2-3 red onions
2.5 pounds boneless leg of lamb, trimmed and cut into 1" cubes
2 red peppers, seeded and sliced (optional)

In a shallow dish, combine lemon juice, olive oil, garlic, bay leaves, and 1/2 teaspoon pepper. Crumble oregano into the dish by rubbing it between your hands. Halve 1 onion and grate it into the dish. Stir to combine.

Add meat and stir to coat. Refrigerate for 2 hours or overnight, stirring occasionally.

Preheat grill to medium-high. Meanwhile, cut remaining onion into slices. Remove meat from marinade and sprinkle with salt and pepper. Thread meat onto skewers, alternating with onion and, if desired, red peppers.

Place kabobs on grill and cook about 6 minutes for medium-rare, turning halfway through.  

Serve kabobs with warmed pitas, hummus, and tabbouleh.