My Dad came up with this probably 55 years ago. It stands the test of time beautifully. Just remember to grill it on the rare side because it won't melt in your mouth if overcooked. We eat it very rare and it'll knock your socks off.
1Make the marinade in a large Dutch oven. Set aside.
2Cube the lamb of ALL fat and gristle. (Have the butcher get as much fat off as possible before taking it home, that really helps.)
Put all cubed meat in Dutch oven and put it in the fridge for 24 hours.
3After 24 hours thread meat onto skewers. At this point you can add chunks of bell peppers, onion quarters and tomatoes if you wish.
Put lamb kabobs on a hot grill and sear it, turning once. Do not over cook! You want it nice and pink inside. The time depends on how large the lamb pieces are. After a couple of minutes, pull a piece off and see how it looks.
This is delicious. I make rice pilaf with whole mushrooms as a side dish.