Directions
1
Whisk first 8 ingredients in a medium mixing bowl until well blended. Add lamb to bowl and toss to coat. Cover and chill, tossing occasionally, for at least 4 hrs. and up to overnight
2
Oil grate and preheat grill on high (or light charcoal). Soak wooden skewers (if using)
3
Thread 2 skewers with lemon wedges and 2 skewers with onion wedges, alternating red and sweet. Thread 8 skewers with lamb and season with kosher salt and black pepper to taste. For even cooking, be careful not to overcrowd skewers
4
Brush skewers with olive oil; set lemon skewers aside
5
Reduce heat to medium-high or raise grate. Arrange onions and lamb on oiled grate and cook, turning once. Skewers are done when onions are tender with well-defined grill marks and lamb reaches an internal temperature of 140,° about 8 to 10 min
6
Remove and set on warm platter, cover with foil and cool 5 min
7
Meanwhile, place lemon skewers on the grate. Cook, turning once until slightly shriveled with well-defined grill marks, about 3 min. Place on platter
8
Sprinkle kebabs with scallions and squeeze fresh lemon juice over the lamb (optional)
9
Serve immediately with Cedar’s Tzatziki Sauce and Joseph’s Wheat Pita Bread
