Ingredients

2 tablespoons chopped garlic
1 tablespoon dried Greek oregano
1 1/4 cups extra-virgin olive oil
1/4 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
8 skewers (you can use metal, bamboo or a rosemary branch)
2 yellow bell peppers, core removed and cut into 1-inch-wide strips
1 red onion, peeled and cut into eighths (once cut, separate the layers of the onion so you have at least 24 pieces)
1 1/2 pounds lamb, cut from the leg into 24 equal cubes

Directions

To make the marinade, combine garlic, oregano, olive oil, salt and pepper in a bowl and set aside.

Thread each skewer first with a piece of pepper, then a piece of onion, followed by a piece of meat. Repeat this twice more until you have a total of three pieces of pepper, onion and lamb on the skewer. Thread remaining skewers in the same fashion.

Lay skewers in a shallow baking pan large enough to accommodate all eight skewers in one layer. Pour marinade over souvlaki, cover tightly (with lid or plastic wrap) and refrigerate overnight.

Cover 1 cup of wood chips in cold water (chips are available in many different varieties; we suggest cherry wood or pecan to complement lamb). Heat a standard gas grill to medium, or light a charcoal grill, burning coal until it comes to the light ash stage. Brush or rub grill with olive oil to prevent souvlaki from sticking. Remove the souvlaki from the refrigerator, season with salt and pepper and lay the skewers on the grill directly over the heat. Cook 5 to 8 minutes (depending on size of lamb pieces), rotating skewers to cook souvlaki evenly on all sides, until the lamb is medium-rare and the outside is lightly charred. Transfer to a serving platter, cover to keep warm until ready to serve.