Source: dLife

Lamb kabobs marinated in lemon and garlic, grilled with onion and green pepper.

Servings

1 lb Lamb, kabob meat, lean, raw, 1/4" trim (or pork)
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp fresh chives , snipped (or 1 tsp dried)
1 tbsp fresh oregano , snipped (or 1 tsp dried and crushed)
1 tbsp cold water
1 large garlic cloves , minced
1 red onion , cut into wedges
1 large green bell peppers , cut into 1-inch squares
16 oz fresh medium mushrooms (2 cups)
2 cup Couscous, cooked (optional)
1 tbsp fresh oregano (optional)

1 Trim fat from meat and cut the meat into 1" cubes. Place lamb in resealable bag and place bag in shallow dish.
2 In small bowl, combine olive oil, lemon juice, chives, oregano, water, and garlic.
3 Pour marinade into bag and seal. Turn to coat lamb. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
4 When ready to cook kabobs, preheat grill to medium.
5 In medium saucepan, bring water to boil. Add onion wedges and cook 3 minutes. Drain, set aside, and cool slightly.
6 Remove meat from refrigerator, drain marinade into small saucepan.
7 Heat marinade over medium high until boiling. Simmer 3-4 minutes. Remove from heat. Set aside to brush kabobs while grilling.
8 Using metal skewers, thread ingredients, alternating meat, onion, green pepper, and mushrooms, leaving about 1/4" space between each threaded piece.
9 Place kabobs on uncovered grill and cook 6 to 7 minutes.
10 Turn kabobs and brush them once with the marinade after turning cook an additional 6 to 7 minutes, or until the meat is slightly pink in the center.

Serve over hot couscous and garnish with sprigs of fresh oregano!