Ingredients
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 teaspoon kosher salt plus extra to taste
- 1/4 teaspoon black pepper plus extra to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried tarragon
- 2 tablespoons lemon juice
- 2 pounds boneless leg of lamb cut into 1 1/2-inch cubes
- 1 red onion cut into chunks
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1/2 teaspoon garlic powder
- Lemon wedges for garnish
- Fresh mint chopped, for garnish
Instructions
- In a large bowl, combine olive oil, minced garlic, salt, black pepper, oregano, rosemary, marjoram, tarragon, and lemon juice.
- Add lamb pieces to the marinade and toss to coat evenly. Cover and refrigerate for 2 to 4 hours minimum, or up to 8 hours.
- Sprinkle the onion and pepper chunks with garlic powder and salt and pepper to taste.
- Preheat grill to medium high heat. Thread the marinated lamb, onion, and bell peppers alternately onto skewers.
- Grill for 7 to 10 minutes, turning occasionally, until lamb is cooked to desired doneness. Serve with lemon wedges and fresh mint.
