2pounds boneless leg of lamb, trimmed o fat, cut into 1-inch pieces
4 bell peppers, 2 red and 2 yellow, cut into 1-inch pieces
Fresh rosemary
For the Marinade
1cup plain yogurt
1 tablespoon lemon juice
1/4cup olive oil
1 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1 teaspoon salt
Instructions
In a large bowl, whisk all ingredients for the marinade. Add in the lamb pieces and toss to coat. Refrigerate overnight or at least for 1 hour.
Thread the lamb cubes and pepper pieces on skewers.
Light a grill and place the skewers and throw some fresh rosemary leaves over them. Grill the skewers over high heat, turning every 1 minute to cook all sides. They are done within 7 minutes.
Serve with grilled vegetables or fresh salad.
Notes
If you are planning to grill vegetables to serve with these kabobs, grill them first.
You can cook these skewers in a cast iron pan as well.
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