Preparation time:  20 minutes.  Cook time:  15 minutes. 4 Servings


1-1/2        pound boneless Anderson Ranch – American Lamb leg

8        wood skewers

2        tablespoons olive oil

1        garlic clove, minced

1        tablespoon hot paprika

1        tablespoon ground cumin

2        teaspoons dried oregano

Salt and pepper, to taste

1        sweet onion

1        red bell pepper



Soak wood skewers in water for 20 minutes.

Cut lamb into 1-inch cubes.  Toss with oil, garlic, paprika, cumin, oregano, salt and pepper; set aside for 20 minutes.  Chop onion and bell pepper into 1-inch pieces.  Thread onions, peppers and lamb onto skewers; brush with olive oil.  Broil, grill over hot coals (or a hot gas grill), or sear in an oiled grill pan over high heat until lamb is charred on all sides, 8 to 12 minutes.

Squeeze lemon over kebabs; serve over warmed pita or naan.