Ingredients

1 medium onion, cut into chunks (about 1 1/2 cups)
1 1/3 cups olive oil
1/3 cup fresh lemon juice
3 tablespoons minced garlic
3 tablespoons dried oregano
2 tablespoons freshly ground pepper
2 1/2 to 3 pounds leg of lamb, trimmed well and cut into 24 2-inch cubes
Salt to taste

For the marinade, pulse the onion in a food processor until pureed. Add remaining marinade ingredients and pulse just until combined. Pour marinade over the lamb cubes in a shallow non-aluminum container and toss the meat to coat. Cover and refrigerate overnight.
Heat the grill or broiler. Let lamb warm to room temperature. Thread cubes onto 6 skewers and lightly sprinkle with salt. Grill or broil 3-4 minutes each side until medium-rare.

Directions

Serving suggestions: Remove the lamb from the skewers and serve on top of a bed of rice pilaf, accompanied by a salad of diced cucumbers, yogurt and mint. For Turkish shish kebabs, serve with pita bread and a sauce of diced sauteed onions and tomatoes, mixed with a little yogurt.