Lemony Grilled Lamb Kebabs With Peppers And Onions

• 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
• Salt and pepper
• 4 bell peppers, any color, seeded, 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
• 16 skewers, soaked if wooden

1. Heat grill to medium-high. Thread lamb onto skewers. Brush with 1 Tbsp. oil and season with oregano, 1 tsp. salt and 1/2 tsp. pepper.
2. In a large bowl, toss peppers and onions with 1/2 tsp. salt, 1/4 tsp. pepper and remaining 2 Tbsp. oil. Grill lamb and vegetables, turning frequently and brushing with lemon juice, until lamb is medium-rare and vegetables are tender, 8 to 10 minutes. Serve with Mint and Scallion Relish and lemon wedges.

olive oil, oregano, salt, bell peppers, red onions, lemon juice, skewers

Taken from www.myrecipes.com/recipe/lemony-grilled-lamb-kebabs-peppers-onions (may not work)