Ingredients:
1 onion, chopped
2 Tablespoons fresh lemon juice
4 garlic cloves, minced
1 Tablespoon finely chopped fresh dill
1 Tablespoon dried oregano
1 Tablespoon paprika
½ teaspoon freshly ground pepper
1 pound boneless leg of lamb, trimmed of all visible fat and cut into 1 ½-inch cubes
1 onion, cut into 8 wedges
1 red bell pepper, seeded and cut into 1-inch pieces
Directions:
To prepare the marinade, puree the onion, lemon juice, garlic, dill, oregano, paprika, and pepper in a blender or food processor. Transfer to a zip-close plastic bag and add the lamb. Squeeze out the air and seal the bag; turn to coat the lamb. Refrigerate, turning the bag occasionally, at least 3 hours or up to overnight.
Soak 4 (8-inch) bamboo skewers in water about 30 minutes so they won’t burn under the broiler.
Oil the broiler rack with oil ; preheat the broiler. Alternately thread the lamb, onion, and bell pepper on the skewers. Broil the skewers 3-4 inches from heat until the lamb is done to taste, 3-4 minutes on each side for medium-rare and 4-5 minutes on each side for well done.
Makes 4 servings
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