• 1 1/2 pounds lamb (leg, closely trimmed, 11/2-inch cubes)
  • 1 medium purple onion, cut into 1-inch thick slices
  • 1 green pepper, seed and cut into 1-inch cubes
  • 1 yellow pepper, seed and cut into 1-inch cubes
  • 6 skewers
  • Marinade:
  • 2 tablespoons extra virgin olive oil
  • 1 cup dry white wine
  • 1 tablespoon garlic, minced
  • 1/2 cup cilantro leaves, minced
  • 3 tablespoons honey
  • 2 lemons, juice and zest
  • 2 limes, juice and zest
  • 2 oranges, juice and zest
  • 1 teaspoon coarse ground black pepper
  • 1/2 teaspoon salt
  • fresh cilantro sprigs for garnish



Mix marinade ingredients together. Place lamb cubes in marinade and cover. Place in refrigerator and marinate at least 2 hours. If using wooden skewers, place them in a shallow dish; covering with water while meat is marinating. (This prevents the skewers from charring on the grill.) Remove meat from marinade and place on skewers, alternating with vegetables. Place skewers on grill over well-heated coals or medium flame gas grill. Adjust flame on gas grill to prevent flare-ups. Turn 2 to 3 times until lamb reaches desired doneness, approximately 10 to 15 minutes. Garnish with fresh cilantro.