Ingredients

• 6 Garlic Cloves crushed
• 3 tablespoons Extra-Virgin Olive Oil
• 3 tablespoons Fresh Lemon Juice
• 1 teaspoon Kosher Salt
• 1 teaspoon Freshly Ground Pepper
• 1 teaspoon Dried Mint
• 1 teaspoon Dried Oregano
• 1 1/2 pounds Trimmed Boneless Leg of Lamb, (or beef chuck boneless ribs) cut into 1 1/2-inch cubes
• 1 small bunch Fresh Mint (optional)
• 1 large Red Onion, cut into 2-inch pieces
• 1 large Yellow Bell Pepper, cut into 2-inch pieces
• 1 large Green Bell Pepper, cut into 2-inch pieces
• For grilling Vegetable Oil

Instructions

1. In a large bowl, combine crushed garlic with 3 tablespoons of olive oil, lemon juice, salt, pepper, dried mint, and oregano.
2. Add the lamb (or beef), toss to coat, and refrigerate for at least 1 hour or up to 3 hours.
3. Thread the lamb (or beef) onto skewers, then pieces of onion, bell pepper, and mint (optional). Brush lightly with olive oil.
4. Light a grill. Lightly brush the grate with vegetable oil and grill the kebabs over a medium-hot fire, turning frequently, until the lamb (or beef) is medium, about 6 minutes, and the vegetables are tender and lightly charred, about 8 minutes.
5. Let the kebabs stand for 2 minutes, then serve with a garlicky yogurt sauce, tahini sauce, lemon wedges, and pita bread.

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