Grilled Lamb Kebabs

You can use red, yellow, orange, or green bell peppers in this recipe. You will need four 12-inch metal skewers for this recipe. If you have long, thin pieces of meat, roll or fold them into approximate 1-inch cubes before skewering.

1. Place marinade and lamb in 1-gallon zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate for at least 2 hours or up to 24 hours, flipping bag every hour.
2. Remove lamb from bag and pat dry with paper towels. Starting and ending with meat, thread 4 pieces of meat, 3 pieces of onion (three 3-layer stacks), and 6 pieces of pepper in mixed order on four 12-inch metal skewers.
   3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
3. Clean and oil cooking grate. Place skewers on grill and cook (covered if using gas), turning skewers every 3 to 4 minutes, until well browned and lamb registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 7 to 12 minutes.
4. Transfer skewers to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes before serving with lemon wedges, if using.