Grilled Lamb Kebabs using Boneless Leg

Ingredients

3 1/2 pounds Sun Raised Foods boneless lamb 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

Directions

Soak 16 wooden skewers in water. Heat grill to medium-high.

Thread the lamb and vegetable onto the skewers. Brush with the olive oil and season with the oregano, salt and 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.