• 2 lbs lamb fillet, cut into 1 inch cubes
  • 2 green peppers
  • 2 pints cherry tomatoes
  • 2 onions
For the marinade:
  • 2 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric (or more if desired, depending on how spicy you desire)
  • pinch of ground red pepper or cayenne
  • Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag.
  • Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are coated well.
  • Prepare vegetables. Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside.
  • Prepare skewers by spraying a light coat of cooking oil onto them to prevent sticking.
  • Place lamb and vegetables on skewers.
  • Grill spicy lamb kebabs for about 5-7 minutes on each side or until done as desired.