Moroccan Lamb Kebabs

[Olga Drozd]

Moroccan Lamb Kebabs

4 pounds lamb, cut into 1-inch cubes
Salt
Freshly ground black pepper
2 medium onions, thinly sliced
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 Tablespoon dried thyme
1 bay leaf, crumbled
1 cup lemon or lime juice
3 Tablespoons olive oil

2 green bell peppers, stemmed, seeded, and cut into chunks
2 large onions, peeled and cut into chunks
24 cherry tomatoes

Place the meat in a shallow bowl.  Sprinkle with salt and pepper.  Cover with the sliced onions, garlic, oregano, rosemary, thyme, and bay leaf; sprinkle with lemon juice and olive oil.  Cover and marinate in the refrigerator for several hours or overnight, turning occasionally.

Thread the meat onto metal skewers.  Thread the peppers, onion chunks, and tomatoes onto metal skewers.  Place the prepared skewers on a foil lined broiler rack, 4 inches from heat source, or on a grill over hot coals.  Cook, turning frequently to brown evenly, until done as desired, 3 minutes on each side for rare meat.  Serve hot.