Greek Lamb Brochettes with Cucumber and Tomato Tzatziki

• 3 1/2 pounds boneless leg of lamb, fat and sinew trimmed
• 6 tablespoons olive oil (preferably extra-virgin)
• 3 tablespoons fresh lemon juice
• 1/2 large onion, grated
• 2 large garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 6 10- to 12-inch-long metal skewers
• Cucumber and Tomato Tzatziki

1. Cut trimmed lamb into 1 1/4- to 1 1/2-inch cubes.
2. Mix lamb and next 6 ingredients in glass baking dish.
3. Cover mixture and refrigerate at least 4 hours and up to 8 hours, turning lamb occasionally.
4. Preheat broiler or prepare barbecue (medium-high heat).
5. Divide lamb cubes among skewers.
6. Sprinkle with salt and pepper.
7. Arrange skewers on broiler pan or grill.
8. Drizzle with any remaining marinade.
9. Broil or grill lamb to desired doneness, turning occasionally, about 9 minutes for medium-rare.
10. Serve hot with tzatziki.

lamb, olive oil, lemon juice, onion, garlic, oregano, thyme, skewers, cucumber

Taken from www.epicurious.com/recipes/food/views/greek-lamb-brochettes-with-cucumber-and-tomato-tzatziki-5402 (may not work)